气味的顺序:取样产品的顺序是否影响消费者偏好?

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Huei-Ting Tsai, Chung-Lin Tsai, Kun-Fang Wu
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引用次数: 0

摘要

市场营销理论和实践对嗅觉的作用越来越感兴趣;然而,它在影响购买偏好中的作用仍然存在关键问题。本研究探讨产品嗅觉感官取样顺序如何及为何影响消费者偏好。具体而言,本研究探讨了认知线索和熟悉原则对顺序效应的调节作用。通过三个实验研究,我们发现:(1)当消费者连续取样三种或多达五种气味时,他们更喜欢第一次取样的气味。(2)当消费者被告知某种气味是一系列产品的最后一种样品时,消费者对最后一种样品的偏好增强。(3)当消费者依次品尝熟悉和不熟悉的气味时,他们更倾向于熟悉的气味。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?

Marketing theory and practice are increasingly interested in the role of olfactory sense; however, critical questions remain about its role in influencing purchase preference. This research investigated how and why the order of olfaction sensory sampling of products influenced consumer preference. Specifically, this research explored the moderating role of cognitive cues and familiarity principle on order effect. Through three experimental studies, we found that: (1) When consumers sampled three or up to five scents sequentially, they preferred the first sampled scent. (2) When consumers were informed that a certain scent was the last sample of a sequence of products, consumer preference for the last sampled scent was enhanced. (3) when consumers sampled familiar and unfamiliar scents sequentially, they preferred the familiar scent.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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