Fabio Tuccillo, Iida Blom, Annika Häme, Sanni Karjalainen, Thomas Lostedt, Jalmari Tuura, Mari Sandell
{"title":"可视化气味:植物注入的气味和马赛克可视化之间的交叉模态对应","authors":"Fabio Tuccillo, Iida Blom, Annika Häme, Sanni Karjalainen, Thomas Lostedt, Jalmari Tuura, Mari Sandell","doi":"10.1016/j.foodqual.2025.105720","DOIUrl":null,"url":null,"abstract":"<div><div>Cross-modal correspondences between olfaction and vision influence consumer perception and can be leveraged for sensory-informed product and packaging design. This study examined whether abstract visual representations, derived from odor profiles and odor-evoked color associations, can reflect actual odor perception. Six botanical infusions were first characterized through Check-All-That-Apply with naive participants (<em>n</em> = 95). Abstract mosaic visuals were generated using Voronoi tessellation based on either the frequency of odor descriptors (odor profile-based, OP) or the colors associated with the odors (color association-based, CA). A second group of consumers (<em>n</em> = 103) evaluated the perceived correspondence of these mosaics and their packaging mockups with the infusion odor. They also rated their liking of the odor and of the mosaics, and their willingness to buy (WTB) the infusion based on its odor and the packaging. OP mosaics were generally perceived as more representative of the infusion odor than CA mosaics, though both designs received similar correspondence scores for mint and rooibos. OP mosaics were also visually liked more than CA mosaics. Cluster analysis revealed two consumer segments with differing correspondence patterns, independent of demographic or consumption variables. Odor liking was the strongest predictor of WTB, though visual correspondence and mosaic features such as warmness and lightness also positively influenced responses. By integrating odor and odor-evoked color associations into abstract visual design, this study advances the understanding of cross-modal correspondence in product perception and highlights the potential of cross-modal design strategies for the botanical infusion market.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105720"},"PeriodicalIF":4.9000,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Visualizing odor: Cross-modal correspondence between the odor of botanical infusions and mosaic visualizations\",\"authors\":\"Fabio Tuccillo, Iida Blom, Annika Häme, Sanni Karjalainen, Thomas Lostedt, Jalmari Tuura, Mari Sandell\",\"doi\":\"10.1016/j.foodqual.2025.105720\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Cross-modal correspondences between olfaction and vision influence consumer perception and can be leveraged for sensory-informed product and packaging design. This study examined whether abstract visual representations, derived from odor profiles and odor-evoked color associations, can reflect actual odor perception. Six botanical infusions were first characterized through Check-All-That-Apply with naive participants (<em>n</em> = 95). Abstract mosaic visuals were generated using Voronoi tessellation based on either the frequency of odor descriptors (odor profile-based, OP) or the colors associated with the odors (color association-based, CA). A second group of consumers (<em>n</em> = 103) evaluated the perceived correspondence of these mosaics and their packaging mockups with the infusion odor. They also rated their liking of the odor and of the mosaics, and their willingness to buy (WTB) the infusion based on its odor and the packaging. OP mosaics were generally perceived as more representative of the infusion odor than CA mosaics, though both designs received similar correspondence scores for mint and rooibos. OP mosaics were also visually liked more than CA mosaics. Cluster analysis revealed two consumer segments with differing correspondence patterns, independent of demographic or consumption variables. Odor liking was the strongest predictor of WTB, though visual correspondence and mosaic features such as warmness and lightness also positively influenced responses. By integrating odor and odor-evoked color associations into abstract visual design, this study advances the understanding of cross-modal correspondence in product perception and highlights the potential of cross-modal design strategies for the botanical infusion market.</div></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":\"135 \",\"pages\":\"Article 105720\"},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2025-09-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0950329325002952\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329325002952","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Visualizing odor: Cross-modal correspondence between the odor of botanical infusions and mosaic visualizations
Cross-modal correspondences between olfaction and vision influence consumer perception and can be leveraged for sensory-informed product and packaging design. This study examined whether abstract visual representations, derived from odor profiles and odor-evoked color associations, can reflect actual odor perception. Six botanical infusions were first characterized through Check-All-That-Apply with naive participants (n = 95). Abstract mosaic visuals were generated using Voronoi tessellation based on either the frequency of odor descriptors (odor profile-based, OP) or the colors associated with the odors (color association-based, CA). A second group of consumers (n = 103) evaluated the perceived correspondence of these mosaics and their packaging mockups with the infusion odor. They also rated their liking of the odor and of the mosaics, and their willingness to buy (WTB) the infusion based on its odor and the packaging. OP mosaics were generally perceived as more representative of the infusion odor than CA mosaics, though both designs received similar correspondence scores for mint and rooibos. OP mosaics were also visually liked more than CA mosaics. Cluster analysis revealed two consumer segments with differing correspondence patterns, independent of demographic or consumption variables. Odor liking was the strongest predictor of WTB, though visual correspondence and mosaic features such as warmness and lightness also positively influenced responses. By integrating odor and odor-evoked color associations into abstract visual design, this study advances the understanding of cross-modal correspondence in product perception and highlights the potential of cross-modal design strategies for the botanical infusion market.
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.