000131532 001__ 131532
000131532 005__ 20240212142201.0
000131532 0247_ $$2doi$$a10.1016/j.foodqual.2018.07.009
000131532 0248_ $$2sideral$$a107655
000131532 037__ $$aART-2019-107655
000131532 041__ $$aeng
000131532 100__ $$0(orcid)0000-0002-0181-2639$$aGil-Pérez, I.$$uUniversidad de Zaragoza
000131532 245__ $$aHot or not? Conveying sensory information on food packaging through the spiciness-shape correspondence
000131532 260__ $$c2019
000131532 5060_ $$aAccess copy available to the general public$$fUnrestricted
000131532 5203_ $$aThe packaging of a product is a key element in the communication between producers and consumers, so getting the consumer to interpret the packaging visual signs in the desired way is crucial to be successful in the marketplace. However, this is not easy as images can be ambiguous and may be interpreted in different ways. For example, depicting an icon of fire on the front of a bag of nuts may lead the consumer to interpret either that the nuts are spicy or that the nuts have been roasted. This paper addresses this problem and, using this case as an example, assesses if the interpretation of a fire icon (spicy vs roasted) can be modulated by manipulating its shape (angular vs rounded). 66 participants carried out an experiment which results show that there is a crossmodal correspondence between spiciness and pointy shapes and that this association can be used to modulate sensory expectations: in a speeded classification task, the bags of nuts depicting pointy fire icons were categorised more quickly as being spicy than as being roasted, while the opposite was true for the bags of nuts displaying rounded fire icons. In addition, the results of a mediation analysis suggest that this effect occurs indirectly through affective appraisal: the pointy fire icons were judged as being more aggressive than the rounded fire icons, which in turn raised spiciness expectations. These findings contribute to the research on crossmodal correspondences and semiotics by showing that the association between spiciness and abstract shapes can be used to modulate how people interpret an ambiguous image.
000131532 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131532 590__ $$a4.842$$b2019
000131532 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 138 = 0.087$$c2019$$dQ1$$eT1
000131532 592__ $$a1.296$$b2019
000131532 593__ $$aNutrition and Dietetics$$c2019$$dQ1
000131532 593__ $$aFood Science$$c2019$$dQ1
000131532 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131532 700__ $$0(orcid)0000-0002-7891-609X$$aRebollar, R.$$uUniversidad de Zaragoza
000131532 700__ $$0(orcid)0000-0003-2558-982X$$aLidón, I.$$uUniversidad de Zaragoza
000131532 700__ $$aMartín, J.
000131532 700__ $$avan Trijp, H.C.M.
000131532 700__ $$aPiqueras-Fiszman, B.
000131532 7102_ $$15002$$2720$$aUniversidad de Zaragoza$$bDpto. Ingeniería Diseño Fabri.$$cÁrea Proyectos de Ingeniería
000131532 773__ $$g71 (2019), 197-208$$pFood qual. prefer.$$tFood Quality and Preference$$x0950-3293
000131532 8564_ $$s2669625$$uhttps://zaguan.unizar.es/record/131532/files/texto_completo.pdf$$yPostprint
000131532 8564_ $$s1601238$$uhttps://zaguan.unizar.es/record/131532/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131532 909CO $$ooai:zaguan.unizar.es:131532$$particulos$$pdriver
000131532 951__ $$a2024-02-12-13:54:08
000131532 980__ $$aARTICLE