Using color–odor correspondences for fragrance packaging design-Reference-Cited by-同舟云学术

Using color–odor correspondences for fragrance packaging design

Published:2015-12 Issue: Volume:46 Page:17-25
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Schifferstein Hendrik N.J.,Howell Bryan F.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference40 articles.

1. An odorant congruent with a colour cue is selectively perceived in an odour mixture;Arao;Perception,2012

2. Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis;Ares;Food Quality and Preference,2010

3. Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations;Becker;Food Quality and Preference,2011

4. Combining esthetic and social value to explain preferences for product styles with the incorporation of personality and ensemble effects;Bell;Journal of Social Behavior and Personality,1991

5. Olfaction as a cue for product quality;Bone;Marketing Letters,1992

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Marketing sonified fragrance: Designing soundscapes for scent;i-Perception;2024-07

2. The Smell of Sustainability: Understanding Consumers’ Acceptability of Recycled Plastic Packaging with an Off-Odor;Sustainability;2024-06-07

3. Proposal for Packaging Evaluation Methodology Based on Eye-Tracking and Affective Evaluation;Lecture Notes in Computer Science;2024

4. Cross-modal and subliminal effects of smell and color;PeerJ;2023-02-17

5. The application of various papercutting elements in packaging design;Matériaux & Techniques;2023