Review
Psychology, Multidisciplinary
Charles Spence
Summary: This narrative review explores the application of contemporary sensory marketing in hotel design, emphasizing the role of each guest's senses in different stages of the customer journey. It discusses the functional benefits and commercial gains of effectively engaging with the guest's non-visual senses, individually and in combination. The review also delves into crossmodal effects, multisensory interactions, and the incorporation of nature effect and biophilic design in overall hotel design to enhance guest well-being. Overall, this review highlights the importance of considering multisensory experiences in hotel management.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Behavioral Sciences
Signe Lund Mathiesen, Anu Hopia, Pauliina Ojansivu, Derek Victor Byrne, Qian Janice Wang
Summary: The interplay between external auditory cues and cognitive processes may influence food intake. Experiment results showed that participants spent more time on their meal when exposed to background sound. Slow music prolonged meal duration compared to fast music, but did not lead to increased intake. The appropriateness and liking of the sonic atmosphere were positively correlated with the overall pleasantness of the eating experience and liking of the food.
Article
Psychology, Multidisciplinary
Sayo Iseki, Kosuke Motoki, Ryosuke Sakata, Shinji Kitagami
Summary: The study showed that gender labeling of scents can alter the gender perception of a scent but does not impact the tactile evaluation. This suggests that sensory evaluation can be influenced by semantic information like gender categories.
FRONTIERS IN PSYCHOLOGY
(2021)
Article
Business
Andreas Fuerst, Nina Pecornik, Christian Binder
Summary: This study explores whether a match of only selected sensory attributes with a product's primary function can lead to favorable product evaluation, similar to high sensory congruence, or unfavorable product evaluation, similar to low sensory congruence.
JOURNAL OF RETAILING
(2021)
Article
Food Science & Technology
Paula Almiron, Francisco Barbosa Escobar, Abhishek Pathak, Charles Spence, Carlos Velasco
Summary: This study demonstrates for the first time that consumers associate the sounds of opening and pouring beer bottles and cans with different levels of beer premiumness. The results show that bottle sounds are perceived as more premium overall than can sounds, pouring sounds are considered more premium than opening sounds, and higher pressure sounds are associated with more premiumness than lower pressure sounds.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Business
Yesel Jun, Hyunju Lee
Summary: Research suggests that congruence between auditory and visual images in brand identity can enhance brand appeal and quality perception. The effects of auditory and visual images on associative mappings were found to be equally influential.
JOURNAL OF RETAILING AND CONSUMER SERVICES
(2022)
Article
Business
Raouf Ahmad Rather, Linda D. Hollebeek
Summary: This study examines the impact of customer engagement (CE) on experience and behavioral intent, finding that cognitive engagement has a stronger effect on experience for younger customers compared to older ones. The associations between affective/behavioral engagement and experience are significant across all age groups, with the strength of the association increasing with customer age. Additionally, customer experience has a stronger influence on behavioral intention as customers get older.
JOURNAL OF RETAILING AND CONSUMER SERVICES
(2021)
Article
Food Science & Technology
Brayan Rodriguez, Christian Arroyo, Luis H. Reyes, Felipe Reinoso-Carvalho
Summary: The study found that introducing beer packaging sounds in virtual shopping environments can help promote non-alcoholic beer more effectively and reduce negative emotions commonly associated with consumer experiences.
Review
Psychology, Multidisciplinary
Charles Spence
Summary: There is a growing interest in the role of scent in designing multisensory experiences, with particular focus on transportation. Challenges and opportunities arise when considering olfaction in motion, such as reducing anxiety in airplane passengers and alerting/relaxing drivers.
FRONTIERS IN PSYCHOLOGY
(2021)
Review
Chemistry, Multidisciplinary
Damaris Girona-Ruiz, Marina Cano-Lamadrid, Angel Antonio Carbonell-Barrachina, David Lopez-Lluch, Sendra Esther
Summary: The article discusses the use of scents in food experiences and emphasizes the relationship between sensory marketing, aromachology, and neuroscience. There is a clear need for more research in the field of aromachology related to food, as there are currently few scientific studies on this topic.
APPLIED SCIENCES-BASEL
(2021)
Article
Environmental Sciences
Tzai-Chiao Lee, Michael Yao-Ping Peng
Summary: Environmental/green marketing has become a dominant paradigm in marketing in recent years. Environmental leisure farms are using green experiential marketing and relationship marketing to enhance customer loyalty, and research has found positive effects of green experiential marketing on consumers' perceived value and interaction relationships.
FRONTIERS IN ENVIRONMENTAL SCIENCE
(2021)
Article
Food Science & Technology
Signe Lund Mathiesen, Lena Aadal, Morten Laulund Uldbaek, Peter Astrup, Derek Victor Byrne, Qian Janice Wang
Summary: This study investigates the positive influence of redesigning the sonic environment in hospital dining areas on ABI patients' eating experience and nutritional health. Improved acoustics and music playback during meals can enhance the mealtime atmosphere, patient well-being, social interaction, and support food intake and nutritional status. The results have potential future implications for the healthcare sector.
Article
Psychology, Multidisciplinary
Yves Wycisk, Kilian Sander, Reinhard Kopiez, Friedrich Platz, Stephan Preihs, Juergen Peissig
Summary: It is currently unclear whether 3D-audio formats intensify emotional listening experiences, and there is a lack of valid inventory for measuring such experiences. This study developed the Immersive Music Experience Inventory (IMEI) to fill this gap and conducted a psychometric evaluation through an online study. The final inventory consists of 10 items and will be available in English and German.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Food Science & Technology
Charles Spence
Summary: In recent years, modernist chefs have been paying more attention to the role of food or drink-extrinsic scents in enhancing guests' multisensory gastronomic experiences. These scents can be used to set the context, tell a story, induce specific moods, trigger nostalgia, and even modify the taste of the food or drink. Sensory marketers are also interested in using signature scents associated with branded food establishments to influence consumers' purchasing behavior. Food scents can also assist in controlling food consumption.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Review
Nutrition & Dietetics
Charles Spence
Summary: This narrative historical review examines various approaches to encourage consumers to drink more water, due to the self-reported evidence of inadequate hydration among many individuals. The review also explores the concept of 'visual hunger,' but notes that while appealing foods capture visual attention through sensory cues, equivalent attentional capture for hydration-related cues is less clear. The article highlights the difference between satiety and thirst, as people tend to overconsume based on internal cues for satiety but typically stop drinking before being adequately hydrated. Furthermore, the increased time spent in consistently warm indoor environments may further contribute to the need for increased water consumption. Concrete suggestions on how to encourage individuals to drink sufficient water are provided.
Article
Food Science & Technology
Iuri Baptista, Charles Spence, Renata Shimizu, Eric Ferreira, Jorge Behrens
Summary: This study explores the effects of visual cues on consumer preference and crossmodal correlations with taste and texture by analyzing the color, typeface, ingredient image, and chocolate shape on milk chocolate packaging. The results indicate that color is the most influential attribute. It provides insights into how multiple visual cues may combine to influence consumer preference and crossmodal associations.
JOURNAL OF SENSORY STUDIES
(2023)
Review
Food Science & Technology
Charles Spence
Summary: Food and drink have been purposefully colored for various reasons, including attracting attention and signaling taste. Modern chefs and others have used food coloring for experimental purposes. Food coloring can also have symbolic meanings and branded associations. The role of context in consumer decision-making regarding food color is still an open question. However, food color is likely to continue influencing consumer behavior in the future.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Nutrition & Dietetics
Charles Spence
Summary: This narrative historical review examines various approaches to encourage consumers to drink more water, due to the self-reported evidence of inadequate hydration among many individuals. The review also explores the concept of 'visual hunger,' but notes that while appealing foods capture visual attention through sensory cues, equivalent attentional capture for hydration-related cues is less clear. The article highlights the difference between satiety and thirst, as people tend to overconsume based on internal cues for satiety but typically stop drinking before being adequately hydrated. Furthermore, the increased time spent in consistently warm indoor environments may further contribute to the need for increased water consumption. Concrete suggestions on how to encourage individuals to drink sufficient water are provided.
Review
Biophysics
Charles Spence
Summary: A growing body of experimental research has shown that shape qualities such as curvature, symmetry, orientation, texture, and movement are associated with taste expectations and experiences. The origins of shape-taste correspondences are not fully understood yet, but they may be elicited directly or metaphorically translated from temporal taste sensations. Emotional mediation and associative learning also play a role in the affinity between shape properties and taste. However, using shape-taste correspondences to influence behavior and perception in the real world is challenging due to the multiple associations of shape properties.
MULTISENSORY RESEARCH
(2023)
Article
Food Science & Technology
Charles Spence
Summary: The experience of food and drink goes beyond ingredients and preparation. It is being explored if digital technologies can enhance consumers' multisensory tasting experiences. While some leading restaurants have incorporated projection mapping and sonic seasoning into their menus, there has been limited adoption of such technologies at home. Sensory apps and sonic seasoning playlists offered by food and beverage brands do not tend to stay in the market for long. Currently, augmented and virtual reality solutions are more relevant to consumer/food science research than enhancing tasting experiences in the home environment. The widespread adoption of digitally-enhanced tasting experiences will likely occur when there are obvious and demonstrable benefits for users.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Charles Spence
Summary: Herbs and spices have experienced fluctuations in popularity over time. The reasons for the changing popularity of spices are relatively easier to comprehend compared to herbs. Imported from distant regions at high costs, spices were considered luxurious, while herbs were commonly found in the countryside. Lovage, a perennial plant with a flavor similar to celery, is a versatile culinary herb that has been overshadowed by celery and parsley in recipes. This historical review highlights lovage's significance and aims to revive interest in this herb.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Charles Spence
Summary: Bay leaves are widely used in cooking, but there is debate about their flavor and culinary value. Some people believe that bay leaves enhance the taste of dishes, while others question whether they have any flavor at all. The debate also extends to the difference between using fresh or dry leaves. Factors such as where and when the leaves are picked, as well as storage conditions, can affect their flavor. Despite their popularity, bay leaves seem to divide opinion more than any other herb or spice.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Charles Spence
Summary: The possibility of (service) robots playing a bigger role in quick service restaurants and gastronomy in the future has been endorsed by both the media and academic researchers. However, until the costs decrease and consumer opinion changes, it is unlikely that such technology will find its way into the market for fast food or fine dining.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jozef Youssef, Charles Spence
Summary: We live in an experience economy where consumers value the experiences offered by brands more than the utility of their goods or services. There has been a clear shift in marketing towards experiential engagement, leading to increased interest in immersive multisensory experiences. This paper explores a case study of a multisensory dining concept created for a luxury car brand, using food courses to mirror and amplify the brand's emotive videos.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Editorial Material
Food Science & Technology
Charles Spence
Summary: Foods that used to be delicious are no longer popular, suggesting a shift in taste preferences.
Article
Psychology
Simon Merz, Charles Spence, Christian Frings
Summary: This study investigates people's biases in perceiving dynamic stimuli and the influence of expectations on motion perception. The results suggest that a systematic representational momentum effect occurs under specific stimulus configurations. However, when inconsistent motion trials are mixed within the same experimental block, the representational momentum effect decreases or disappears, which is related to the overall stimulus speed statistics.
ATTENTION PERCEPTION & PSYCHOPHYSICS
(2023)
Review
Psychology, Mathematical
Charles Spence, Nicola Di Stefano
Summary: Throughout history, there has been a desire to connect and translate between senses in a meaningful way. However, previous approaches have not been successful in delivering agreed crossmodal matches. An alternative approach to sensory translation is needed.
PSYCHONOMIC BULLETIN & REVIEW
(2023)
Article
Public, Environmental & Occupational Health
Mohammad Tazrian Abid, Md. Hasan Al Banna, Shammy Akter, Keith Brazendale, Charles Spence, Mst. Umme Hafsa Begum, Rumana Rashid, Farzana Sultana Bari, M. A. Rifat, Mst. Sadia Sultana, Md. Khaleduzzaman, Sourav Chandra Debnath, Nushrat Mahjabin, Md. Shafiqul Islam Khan, Md. Nazmul Hassan
Summary: This study aims to assess the prevalence and associated factors of binge eating disorder (BED) symptoms among Bangladeshi university students. The findings revealed that approximately 1-in-5 university students reported having BED symptoms. Older students, overweight or obese students, and students reporting depressive symptoms may be at greatest risk.
HEALTH SCIENCE REPORTS
(2023)
Article
Humanities, Multidisciplinary
Pei Li, Chunmao Wu, Charles Spence
Summary: This study examines the impact of visual information and the perceived intelligence of voice assistants on consumers' purchase behavior when shopping online for sustainable clothing. The results show that both visual information and the perceived intelligence of voice assistants significantly influence consumers' positive attitudes and purchase behavior towards sustainable clothing.
HUMANITIES & SOCIAL SCIENCES COMMUNICATIONS
(2023)
Article
Food Science & Technology
Heber Rodrigues, Charles Spence
Summary: Flowers have been a source of comfort and aesthetic value for humans throughout history. They have been used for decoration in various physical forms and have also been incorporated into food for their nutritional and health benefits. By highlighting the gastronomic possibilities and historical use of edible flowers, it is hoped that more consumers will reconsider this untapped food resource.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)