Abstract
Delivering a certain impression, perceived by consumers as a synthesis of multimodal stimuli of food product or beverages, is considered as a key driver to promote stable decision for repeated purchases of the product. In this research, we examined effects of tactile stimuli on taste and odor stimuli in order to enhance/ weaken those impressions by external tactile stimulus. Results of two experiments are to be reported. In the first experiment, subjects were asked to evaluate impression of room odor, using a pencil with coarsely or slippery texture on its surface, which were considered to be irrelevant to the source of the room odor. Significant differences of evaluation scores between two conditions were observed with respect to several impressions. In the second experiment, thermal stimuli were presented on palm of subjects, together with sensory evaluation of odor impression. The result reveals that thermal stimulus biases sensory evaluation, as indicated in the first experiment. Those results indicate that perceived impression as a result of multisensory integration of taste and odor is biased by tactile stimuli, even if it is implicitly presented, and thus, tactile stimuli are capable for controlling perceived impression of taste and odor.
| Original language | English |
|---|---|
| Title of host publication | Emotional Engineering |
| Subtitle of host publication | Understanding Motivation |
| Publisher | Springer International Publishing |
| Pages | 29-47 |
| Number of pages | 19 |
| Volume | 6 |
| ISBN (Electronic) | 9783319708027 |
| ISBN (Print) | 9783319708010 |
| DOIs | |
| Publication status | Published - 2017 Nov 17 |
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ASJC Scopus subject areas
- Engineering(all)
- Social Sciences(all)
Cite this
External haptic stimulus biases sensory evaluation of odor impression. / Yamashita, Naoto; Ogi, Tetsurou.
Emotional Engineering: Understanding Motivation. Vol. 6 Springer International Publishing, 2017. p. 29-47.Research output: Chapter in Book/Report/Conference proceeding › Chapter
}
TY - CHAP
T1 - External haptic stimulus biases sensory evaluation of odor impression
AU - Yamashita, Naoto
AU - Ogi, Tetsurou
PY - 2017/11/17
Y1 - 2017/11/17
N2 - Delivering a certain impression, perceived by consumers as a synthesis of multimodal stimuli of food product or beverages, is considered as a key driver to promote stable decision for repeated purchases of the product. In this research, we examined effects of tactile stimuli on taste and odor stimuli in order to enhance/ weaken those impressions by external tactile stimulus. Results of two experiments are to be reported. In the first experiment, subjects were asked to evaluate impression of room odor, using a pencil with coarsely or slippery texture on its surface, which were considered to be irrelevant to the source of the room odor. Significant differences of evaluation scores between two conditions were observed with respect to several impressions. In the second experiment, thermal stimuli were presented on palm of subjects, together with sensory evaluation of odor impression. The result reveals that thermal stimulus biases sensory evaluation, as indicated in the first experiment. Those results indicate that perceived impression as a result of multisensory integration of taste and odor is biased by tactile stimuli, even if it is implicitly presented, and thus, tactile stimuli are capable for controlling perceived impression of taste and odor.
AB - Delivering a certain impression, perceived by consumers as a synthesis of multimodal stimuli of food product or beverages, is considered as a key driver to promote stable decision for repeated purchases of the product. In this research, we examined effects of tactile stimuli on taste and odor stimuli in order to enhance/ weaken those impressions by external tactile stimulus. Results of two experiments are to be reported. In the first experiment, subjects were asked to evaluate impression of room odor, using a pencil with coarsely or slippery texture on its surface, which were considered to be irrelevant to the source of the room odor. Significant differences of evaluation scores between two conditions were observed with respect to several impressions. In the second experiment, thermal stimuli were presented on palm of subjects, together with sensory evaluation of odor impression. The result reveals that thermal stimulus biases sensory evaluation, as indicated in the first experiment. Those results indicate that perceived impression as a result of multisensory integration of taste and odor is biased by tactile stimuli, even if it is implicitly presented, and thus, tactile stimuli are capable for controlling perceived impression of taste and odor.
UR - http://www.scopus.com/inward/record.url?scp=85042478302&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85042478302&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-70802-7_4
DO - 10.1007/978-3-319-70802-7_4
M3 - Chapter
AN - SCOPUS:85042478302
SN - 9783319708010
VL - 6
SP - 29
EP - 47
BT - Emotional Engineering
PB - Springer International Publishing
ER -