食品品牌标识的间隙空间对消费者食品偏好的影响

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jing Li, Haiyan Hua, Huan Zou, Hong Wang
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引用次数: 0

摘要

广告间隙空间是食品品牌标识的重要组成部分,是吸引消费者注意力的重要信息来源。本研究通过两项研究考察了食品品牌标识的间隙空间(紧凑vs宽敞)是否会影响消费者的食品偏好,同时考虑了食品性质(享乐vs功利)的调节作用。研究1是一项基于产品凝视时间的先导研究,该研究表明,消费者对标识宽敞的享乐产品和标识紧凑的实用产品的凝视持续时间更长,选择更多。研究2设计了2(食品品牌标识间隙空间:宽敞与紧凑)× 2(食品性质:享乐与功利)被试实验,结果表明紧凑(与宽敞)食品品牌标识更有利于消费者对功利食品的偏好,这一效应受食品安全联想心理机制驱动;相反,宽敞(相对于紧凑)的食品品牌标识更有利于消费者对享乐食品的偏好,这是一种由食物放纵联想的心理机制驱动的效应。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences

Interstitial space is an important component of food brand logos and provides a key source of information to attract consumer attention. In this research, two studies were conducted to examine whether the interstitial space (compact vs. spacious) of food brand logos affects consumers' food preferences, taking into account the moderating effect of the food nature (hedonic vs. utilitarian). Study 1, a pilot study based on product gaze times, showed that consumers had longer gaze durations and more choices for hedonic products with spacious logos and utilitarian products with compact logos. Study 2 designed a 2 (food brand logo interstitial space: spacious and compact) × 2 (food nature: hedonic and utilitarian) between-subjects experiment to show that compact (vs. spacious) food brand logos are more conducive to consumers' preferences for utilitarian foods, an effect driven by the psychological mechanism of food safety associations; conversely, spacious (vs. compact) food brand logos are more conducive to consumers' preferences for hedonic foods, an effect driven by the psychological mechanism of food indulgence associations.

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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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