Smooth or rough? The impact of food packaging design on product healthiness perception

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2023-08-18 DOI:10.1016/j.foodqual.2023.104970

Minjing Peng, Funing Liang, Lidan Yu, Haiyang Huang

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引用次数: 1

Abstract

In the existing literature, the relationship between the roughness/smoothness of food packaging surfaces and healthiness perception has not been persuasively concluded. To fill this gap, we combined two objective methods to investigate the effect of smooth/rough packaging on food healthiness perception: Brief Implicit Association Test (BIAT) and Event-Related Potential (ERP). The results of the BIAT demonstrated that participants needed a longer time to make decisions in the block of rough packaging and healthy food (RH task) and the D score was 0.22. Consumers unconsciously perceived the block of smooth packaging and healthy food (SH task) as having a stronger intrinsic association than the RH task. Furthermore, the more positive amplitude trend of the P300 component and the more negative amplitude trend of the late negative component (LNC) were induced in the SH task relative to the RH task. The results of the ERP proved that consumers perceived food inside smooth packaging to be healthier. The findings of this study can guide the design of packaging for healthy foods, and manufacturers should make the surface of food packaging smoother or rougher when appropriate.

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平滑还是粗糙?食品包装设计对产品健康感知的影响

在现有的文献中，食品包装表面的粗糙度/光滑度与健康感知之间的关系尚未得到令人信服的结论。为了填补这一空白，我们结合了两种客观的方法来研究光滑/粗糙包装对食品健康感知的影响:简要内隐联想测试(BIAT)和事件相关电位(ERP)。BIAT结果表明，受试者在粗糙包装和健康食品(RH任务)中需要更长的时间来做出决定，D得分为0.22。消费者无意识地认为光滑包装和健康食品(SH任务)比RH任务具有更强的内在联系。此外，相对于RH任务，SH任务诱发了P300分量的更正振幅趋势和后期负分量(LNC)的更负振幅趋势。ERP的结果证明，消费者认为光滑包装内的食品更健康。本研究的结果可以指导健康食品包装的设计，制造商应该在适当的时候使食品包装表面更光滑或更粗糙。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.