感官营销中被忽视的注意作用:连接感觉、知觉和消费者行为

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Yamen Koubaa, Jide-Festus Awokoya
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引用次数: 0

摘要

在探索感觉、知觉和注意力是如何被概念化和评估的,以及它们对判断和行为的影响是如何在感官营销研究中被测量的过程中,我们研究了注意和知觉的重要性,并将它们与传统方法进行了对比,传统方法只关注激活感觉来影响消费者行为。这突出了现有文献中的一个空白,因为大多数研究忽略了感觉、知觉和注意力之间的相互作用,以及这些因素如何协同影响消费者的行为结果,特别是在复杂的多感官环境中。为了解决这一差距,我们调查了注意力对感官营销有效性的影响。我们首先讨论独立于感觉的注意和知觉的不同角色。在最后的章节中,我们就研究人员如何考虑注意力的特殊性和影响提供了概念性建议,提出了加强感官营销研究的可操作策略,并为该领域的未来研究提出了途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior

In exploring how sensation, perception, and attention are conceptualized and assessed, as well as how their impacts on judgment and behavior have been measured in sensory marketing research, we examine the significance of attention and perception, contrasting them with the traditional approach that focuses solely on activating sensations to influence consumer behavior. This highlights a gap in the existing literature, as most studies overlook the interaction among sensation, perception, and attention and how these factors collaboratively affect consumer behavioral outcomes, particularly in a complex multisensory environment. To address this gap, we investigate the impact of attention on the effectiveness of sensory marketing. We begin by discussing the distinct roles of attention and perception, independent of sensation. In the final sections, we provide conceptual recommendations on how researchers can consider the specificities and impacts of attention, present actionable strategies that enhance sensory marketing research, and suggest pathways for future studies in this field.

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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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