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A customer's satisfaction of a product depends on prior expectation as well as post experience of the product. Environmental factors such as lighting conditions potentially control the visual expectations of product goodness. Empirical techniques of lighting design have been applied to increase the visual expectation of a product. Although scientif...
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Context 1
... in memory color research have shown that people tend to prefer memory color rather than actual color and memory color tends to involve higher chroma than actual color [8,9]. Figure 1 shows a hypothetical model of visual expec- tation (VEM) that illustrates a process involving environmental factors and visual expectation. The model consists of four layers viz. ...
Citations
... The results indicated that the cause of agitation differed depending on extroversion and emotional stability. Therefore, several studies have used cluster analysis to identify subtypes of people in various cases [9,10]. An assessment was then made to determine whether there were differences in the characteristics among the subtypes. ...
Food development, which focuses on people’s physiological and psychological states, has attracted interest in recent years. Sensory evaluation using human senses has been used in food development. Several recent studies have evaluated the physiological and psychological states of eating. However, designing food products that induce feelings such as “concentration” and “arousal” in actual product design based on these studies alone is difficult because the causal relationship between food properties based on the sensory evaluation and physiological and psychological states of eating are not precise. The objective of this study was to reveal the relationship between food properties and physiological and psychological states during eating, with the aim of developing food products that induce arbitrary emotions. Models were constructed to estimate the subtyped physiological and psychological states during eating based on food properties obtained from sensory evaluations. The subtypes of physiological and psychological states during eating were identified using cluster analysis. The results showed that this method can clarify the relationship between food characteristics and physiological and psychological states during eating.
... Regarding appetite, warm color is known as the color to appetize [2][3][4][5]. Favorability of food appearances strongly depends on color of illuminations [5][6][7][8]. For example, Tsujimura et al. focused on memory color, and their results can be interpreted as meaning that foods with higher chroma color look tasty if it is within the range of lighting color temperatures that are possible in everyday life [8]. ...
... Favorability of food appearances strongly depends on color of illuminations [5][6][7][8]. For example, Tsujimura et al. focused on memory color, and their results can be interpreted as meaning that foods with higher chroma color look tasty if it is within the range of lighting color temperatures that are possible in everyday life [8]. ...
... The greater number on display of the food products, the greater favorability score was obtained (Fig. 5 (5)). Among the variables that shown in (6), (7) and (8) in Fig. 5, the image, which the products were displayed on the sloped mesh and their appearance was shown with larger area in the area than other image samples, obtained greater favorability score. Besides, among (6), (7) and (8), the image in which shadow was added behind the products, and another image in which the products were placed with a space between them, were obtained especially negative favorability scores. ...
... 5,600 K) and both (food in warm and regular lightning) are rated as more visually-appealing than when shade/blue light (c. 9,500 K) is used instead (Sakay ; see also Tsujimura & Yanagisawa, 2015). Ambient lighting has also been shown to alter the consumer's motivational responses (e.g., meaning their desire to acquire/consume the food) to advertisements for foods of different energetic value (Bailey, Wang, & Liu, 2021a). ...
In recent years, a growing number of academic researchers, as well as many marketing and design practitioners, have uncovered a variety of factors that would appear to enhance the visual attractiveness, or deliciousness, of food images to the typical consumer. This review, which contains both narrative and systematic elements, critically evaluates the literature concerning the various factors influencing the eye appeal of food images, no matter whether there is an edible food stimulus physically present in front of the viewer or not. We start by summarizing the evidence concerning the human brain’s ability to rapidly determine energy-density in a visual scene and pay attention accordingly. Next, we focus on the importance of embodied mental simulation when it comes to enhancing visual deliciousness. Thereafter, we review the literature on the importance of visual aesthetic features in eye-appeal. The wide range of visual attributes that help to enhance food attractiveness include symmetry, shape, freshness, glossiness, dynamic-presentation, etc. The review concludes with sections on the importance of background/ambient lighting/colour, and the tricks used by those who digitally manipulate images. Taken together, therefore, many different factors ultimately influence the visual deliciousness of food images.
... This effect has been attributed to a high luminance within the red region, making samples like dark red beef more appealing (Barbut, 2001). Another study on the effect of lighting on food samples successfully constructed a causal relationship between lighting conditions and the visual expectation of "looks appetizing," including packaged tea samples (Tsujimura & Yanagisawa, 2015). A higher appearance liking of tea samples may be explained by the combination of a possible expectation of the samples being more "appetizing" with the potential effect of the reflection in the red region of the samples. ...
Sensory evaluation of food relies heavily on the eating context. The objective of this study was to determine how the context effect, created from differences in environmental setting and product information, affects consumer's acceptability of two types of beverages. Participants of this study rated five ready‐to‐drink tea products and five diet cola products on a 9‐point hedonic scale. Environmental setting differences were created by altering testing locations, and product information differences were created by serving the same samples with or without product name and image. Self‐reported sensory engagement was measured in each location. Tea samples showed significantly higher appearance liking ratings in the sensory booth location as well as higher flavor liking ratings when product information was provided. Cola samples did not show a significant effect of testing location but did show a significant product information by sample interaction, where well‐established brands received higher ratings when product information was provided. Overall, results were product‐specific; testing location does not appear to have a large influence on hedonic scores for certain beverages, and the impact of product information varies largely depending on the product type and brand. The laboratory sensory booth setting provided higher panelist engagement overall. Additional research on the combination of external context and meal, sample, or social context is needed to fully explore the effect of eating context in sensory tests.
Practical Application
Findings from this study can help the food industry comprehend how test location may impact results of acceptability testing of different beverage products, both in terms of hedonic scores and sensory engagement. Results of this study also evidence the influence of sample information on product acceptability and how this influence differs based on the type of beverage and the popularity of the brand tested.
... Ambient lighting presents an essential issue for visual perception in terms of stimulating food appetite, especially the lighting color being similar to the food color. [21][22][23] Suk et al found that the lighting color could motivate appetite when the color of foods and lighting are similar. 21 Therefore, there are many ambient lighting adjustments in supermarkets, department stores, and grocery stores to attract customers. ...
Printed images of food products appearing on packaging usually include vivid colors in order to draw the attention of customers and influence their buying decisions on the product. Buying decisions on Durio zibethinus L. or Durian cv. Monthong are not instantaneous. Packaging designers and marketers need to understand how color stimuli impact the customer's buying decision process. The color attributes of durian images, such as hue, saturation, and intensity based on HSI color system were evaluated for examining the color and generating stimuli. A psychophysical experiment was conducted based on the feelings of “deliciousness,” “attractiveness,” and “naturalness” from the packaging, as these feelings impact buying decisions. Multivariate analysis of variance (MANOVA) indicated that saturation had a significant effect on all the feelings that influence buying decisions. The multiple regression analysis showed that the relationships between “Attractiveness of Flesh (Att‐F)” and “Deliciousness of Flesh (Del‐F)” and the buying decision were significant. In addition, the relationship between the saturation levels set by Adobe Photoshop and Chroma difference (ΔC*ab) indicated that the appropriate Chroma difference (ΔC*ab) should be in the range of 21 to 28 to achieve the highest satisfaction and a predicted probability of buying of more than 90%.
Emotional responses to color stimuli are referred to as color emotions. The current study reveals the relationships between color rendering properties and color emotions pertaining to facial skin colors, by using a light system that controlled the color rendering property. This study summarizes two previous studies. The first study examined color emotions toward facial skin color under various color rendering properties. The second study assessed the relationships between color emotions using an average face irradiated by various illuminants with different color rendering properties. Based on the models of the relationship between color emotions and color rendering properties obtained through these studies, a comparison of skin color itself and color emotions toward facial skin color are discussed. Specifically, the results suggest that color shifts in the red and green directions have different effects on the impressions of single colors and average faces.
Emotional responses to color stimuli are referred to as color emotions, and relationships between color attributes and them have been discussed in past studies. In the current study, we reveal relationships between color rendering properties and color emotions pertain to face colors by using of a light system controlling color rendering property. The system we developed in the previous study has four color (red, green, blue, and yellow) LEDs to enrich color rendering property. This study provides a comprehensive discussion of color rendering properties and color preference to average face by summarizing past two studies. The first study examined color emotions against skin color under various color rendering properties. As a result, we confirmed that the color rendering property certainly affects color emotions, and we obtained regression models to represent color emotions by color rendering properties. The second study assessed relationships between color emotions against averaged face irradiated by various illuminants with different color rendering properties. As a result, we confirmed that the color rendering property certainly affects color preference, and we obtained regression models to represent color emotions by color rendering properties. Based on the model of the relationship between color emotions and color rendering properties obtained through these two studies, a comparison of skin color itself and color emotions as a face color is discussed. Specifically, the results suggest that color shifts in the red and green directions have different effects on the impressions of single colors and average faces.
Fine motor skills are one of the important skills in the development and preparation of children before writing since it is an activity that consists of precision and a high level of coordination based on tasks where the eye, hands and fingers are used. simultaneously. performing actions such as grip, precision and blows. A tool (board) is proposed to support the performance of fine motor activities in children with motor disorders. The tool seeks to meet the requirements set through interviews with experts and surveys conducted with teachers and children, as well as provide certain requests for communication and data collection that allow their analysis. A planned board of five activities called tweezers, precision and three types of stroke is designed, built and implemented, each of these seeks to help children to have better eye-hand coordination, as well as better coordination in fine and precise movements. Participants have a close familiarity with the tool, which allows them to gather information about their perception of both the design it offers and its use. The board is of interest to both experts and children as it allows versatility when interacting with the activities, giving the option of combining striking elements or figures for the users by adding the different visual and auditory stimuli that appear in the tool once finished. any of the activities. There is the possibility of proposing in the future an intelligent system based on neural networks, capable of taking the data and proposing the activities and the number of times they should be carried out to optimize the sessions given by the professionals, making them more efficient and effective, undoubtedly improving the fine motor skills of children who have had access to the tool.
