This research, conducted for Frito Lay-North America, Inc, demonstrates how new product designs, package designs, concepts, and prototypes can be created based on the social, emotional, cognitive, and sensory information gathered through a combined methodology based on activity theory, Kansei Engineering and the ZMET process. The study examines how activity theory can be used to observe situati...

To avoid marketing fish with environment-related off-flavors, fish must be screened for flavor quality before harvesting. Quantitative chemical analysis is inadequate for flavor quality control because of time constraints, costs involved, and the limited number of odorous compounds that can be detected with available methods. Sensory analysis (taste-testing), which treats trained “tasters” as a...

We present a novel quantitative approach to assessing sensory components on e-commerce websites. The Online Sensory Marketing Index (OSMI) provides valuable measure of the output exhibited by text, images, and other media. OSMI enables website creators marketers communicate about marketing elements related components. Accordingly, websites could be designed achieve better appeal mitigate weakne...

Virtual technologies will change the way we consume in digital environment future. Such can provide consumers with a multi-sensory experience contrast to single-sensory stimulus conventional online environment. As human senses play key role consumption choices, argue that virtual greater opportunities influence consumer decisions than present Consequently, suggest potentially be used nudge towa...

A trained sensory panel evaluated the 6 fig cultivars currently sold in the California dried fig market. The main flavor and aroma attributes determined by the sensory panel were "caramel," "honey," "raisin," and "fig," with additional aroma attributes: "common date," "dried plum," and "molasses." Sensory differences were observed between dried fig cultivars. All figs were processed by 2 commer...

Retailers are increasingly aware of the importance store atmosphere on consumers’ emotions. The results four experimental studies demonstrate that sensory cues by which customers sense products and amount (in)congruency among stimuli affect emotions, willingness to purchase, experience. In presence moderators such as colors, jingles, prices, scent imagery, when facing sensory-rich experiential ...