Le transfert de sensations, sensation transference ?
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Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review

Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review | Le transfert de sensations, sensation transference ? | Scoop.it
In this review, we summarize the latest evidence demonstrating that the shape and feel of the glassware (and other receptacles) that we drink from can influence our perception of the taste/flavour of the contents. Such results, traditionally obtained in the world of wine, have often been interpreted in terms of changes in physico-chemical properties (resulting from the retention, or release, of specific volatile aromatic molecules), or the differing ways in which the shape of the glassware funnels the flow of the liquid across the tongue. It is, however, not always clear that any such physico-chemical differences do, in fact, lead to perceptible differences. Others, meanwhile, have stressed the importance of cultural factors, and the perceived appropriateness, or congruency, of the receptacle to the drink, based on prior experience. Here, though, we argue that there is also a much more fundamental association at work between shape properties and taste/flavour. In particular, the suggestion is made that the shape properties of the drinking receptacle (e.g., whether it be more rounded or angular)—regardless of whether the receptacle is seen, felt, or both—can prime certain expectations in the mind of the drinker. And, based on the theory of crossmodal correspondence, this priming is thought to accentuate certain aspects of the tasting experience, likely as a result of a taster’s attention being focused on the attributes that have been subtly primed.
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Multisensorial marketing — the tasty

Multisensorial marketing — the tasty | Le transfert de sensations, sensation transference ? | Scoop.it
For a fresh, independent and investigative view of Africa’s changing media, marketing and advertising landscape.s
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Packaging colour research by tobacco companies: the pack as a product characteristic

Packaging colour research by tobacco companies: the pack as a product characteristic | Le transfert de sensations, sensation transference ? | Scoop.it
Background Tobacco companies use colour on cigarette packaging and labelling to communicate brand imagery, diminish health concerns, and as a replacement for prohibited descriptive words (‘light’ and ‘mild’) to make misleading claims about reduced risks.

Methods We analysed previously secret tobacco industry documents to identify additional ways in which cigarette companies tested and manipulated pack colours to affect consumers' perceptions of the cigarettes' flavour and strength.

Results Cigarette companies' approach to package design is based on ‘sensation transference’ in which consumers transfer sensations they derive from the packaging to the product itself. Companies manipulate consumers' perceptions of the taste and strength of cigarettes by changing the colour of the packaging. For example, even without changes to the tobacco blends, flavourings or additives, consumers perceive the taste of cigarettes in packages with red and darker colours to be fuller flavoured and stronger, and cigarettes in packs with more white and lighter colours are perceived to taste lighter and be less harmful.

Conclusions Companies use pack colours to manipulate consumers' perceptions of the taste, strength and health impacts of the cigarettes inside the packs, thereby altering their characteristics and effectively creating new products. In countries that do not require standardised packaging, regulators should consider colour equivalently to other changes in cigarette characteristics (eg, physical characteristics, ingredients, additives and flavourings) when making determinations about whether or not to permit new products on the market.
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Myrissi, un nez électronique au service du packaging de luxe

Myrissi, un nez électronique au service du packaging de luxe | Le transfert de sensations, sensation transference ? | Scoop.it
INNOVATION/LORRAINE. La start-up nancéienne Myrissi va expliquer son approche scientifique des liens odeur-couleur du 23 au 25 mars au salon Pack & Spirit à Reims, le rendez-vous du packaging de luxe. Cette société spin-off du laboratoire LIBi
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Does your website pass the "sensation transference" test?

Does your website pass the "sensation transference" test? | Le transfert de sensations, sensation transference ? | Scoop.it
"Sensation transference," a key principle of Louis Cheskin, occurs when a product's packaging influences a customer's opinion of the product's quality. The theory still holds true in the digital age, as customers will be influenced by your website design and your product pages. This piece outlines how to test sensation transference on your website.
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With myrissi you can now master this universal and natural phenomenon. Contact us and test our innovative process
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Important to get perfume pack right as it can influence olfactory perception

Important to get perfume pack right as it can influence olfactory perception | Le transfert de sensations, sensation transference ? | Scoop.it
Packaging plays an important role for the perfume industry, as visual communication applied to packaging design may increase its influence over the consumer, even to the point where it affects olfactory perception.
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L'importance du packaging lors du choix d'un parfum, éviter les erreurs est aujourd'hui possible avec la technologie myrissi ! 


The impact of packaging when selecting a fragrance, prevent mistakes is now possible with myrissi technology!

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A  la une - Lorraine : odeurs et couleurs numérisées - Lorraine Numerique

A  la une - Lorraine : odeurs et couleurs numérisées - Lorraine Numerique | Le transfert de sensations, sensation transference ? | Scoop.it
Myrissi, une start-up issue de l'Ecole nationale supérieure d'agronomie et des industries alimentaires (Ensaia), rattachée à l'université de Lorraine, modélise les odeurs et les couleurs.
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Forget salt and pepper - enhance the flavour of your meal with MUSIC - Daily Mail

Forget salt and pepper - enhance the flavour of your meal with MUSIC - Daily Mail | Le transfert de sensations, sensation transference ? | Scoop.it
Professor Charles Spence, a psychologist at Oxford University, says dishes should be 'sonically seasoned' by the music of their country of origin (stock images of flamenco and paella pictured).
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Introducing Fragrance-Zip from Zip Pak: A new dimension in sensory packaging

Introducing Fragrance-Zip from Zip Pak: A new dimension in sensory packaging | Le transfert de sensations, sensation transference ? | Scoop.it
Zip-Pak taps into the power of scent with Fragrance-Zip™, the latest in its portfolio of Sensory Feedback Fasteners.
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Beyond The Label - Vogue.co.uk

Beyond The Label - Vogue.co.uk | Le transfert de sensations, sensation transference ? | Scoop.it
When it comes to choosing a scent, are we more influenced by the name on the bottle than the fragrance itself?
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Emballages Magazine : Pour un emballage synesthésique

Emballages Magazine : Pour un emballage synesthésique | Le transfert de sensations, sensation transference ? | Scoop.it
Emballages Magazine - Tous secteurs - Au sein de Myrissi, Muriel Jacquot et Yelena Maric réalisent un diagnostic colorimétrique à partir d’un profil olfactif...

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The Bouba/Kiki Effect: Synesthesia or Ideasthesia?

The Bouba/Kiki Effect: Synesthesia or Ideasthesia? | Le transfert de sensations, sensation transference ? | Scoop.it
Look at the picture of the two shapes below. Which of these is bouba and which is kiki? Most people, around 98%, immediately choose “kiki” for the jagged star-like shape and “bouba” for the rounded...
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Emballages Magazine : Pour un emballage synesthésique

Emballages Magazine : Pour un emballage synesthésique | Le transfert de sensations, sensation transference ? | Scoop.it
Emballages Magazine - Tous secteurs - Au sein de Myrissi, Muriel Jacquot et Yelena Maric réalisent un diagnostic colorimétrique à partir d’un profil olfactif...

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myrissi

myrissi | Le transfert de sensations, sensation transference ? | Scoop.it
myrissi, Vandoeuvre, Lorraine, France. 223 likes · 7 talking about this. MYRISSI,

TRANSFORMER LES ODEURS EN COULEURS ET LES COULEURS EN ODEURS
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The Illusion of Taste

The Illusion of Taste | Le transfert de sensations, sensation transference ? | Scoop.it
Nicola Twilley on Charles Spence, a scientist studying how the four other senses alter our perception of taste.
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Rise in multi-sensory packaging in the food and drink sector

Rise in multi-sensory packaging in the food and drink sector | Le transfert de sensations, sensation transference ? | Scoop.it
Apart from the visual, the role of the senses tends to be underplayed and underexploited in food and drink packaging, as Paul Gander sniffs out.
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There’s More to Your Product Than Your Product: Sensation Transference in a Digital World

In the 1940s, Louis Cheskin’s tests on unconscious thinking in consumer psychology formed many of the marketing principles around colour and packaging. Although his findings are still widely ac…
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Give a real sense to your colours with our myrissi patented device, it's time to try ! www.en.myrissi.fr
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4 Emerging Packaging Design Trends of 2016: Essentialism

4 Emerging Packaging Design Trends of 2016: Essentialism | Le transfert de sensations, sensation transference ? | Scoop.it

By looking at the best packaging of the past year, one gets a picture of the world today. And if the design trends are an anecdote, the diagnosis is that the patient is overwhelmed. In economics there is an old idea that "every abundance creates a new scarcity." When one thing becomes popular, there is always a corresponding part that becomes more valuable because it has become rare. 

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how can you articulate the value of the product in simple, approachable terms and connect with the consumer through the torrent of information? Focus on what is important and give a meaning to all information without neglected colours ! 

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Getting emotional: What creates consumers' responses to beer? - BeverageDaily.com

Getting emotional: What creates consumers' responses to beer? - BeverageDaily.com | Le transfert de sensations, sensation transference ? | Scoop.it
Sensory properties, packaging, and even the context (whether beer is drunk at home or in a bar) can all influence emotional responses to beer, say researchers. 
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Myrissi modélise les liens neuronaux entre couleurs et odeurs

Myrissi modélise les liens neuronaux entre couleurs et odeurs | Le transfert de sensations, sensation transference ? | Scoop.it
Inconsciemment, notre cerveau associe des couleurs aux odeurs. Un lien démontré de manière expérimentale aux Etats-Unis dès les années 1990,...
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Article dans Les Echos : Myrissi modélise les liens neuronaux entre couleurs et odeurs

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Le Journal des entreprises - Chutier - Myrissi. La start-up décroche une première référence

Le Journal des entreprises - Chutier - Myrissi. La start-up décroche une première référence | Le transfert de sensations, sensation transference ? | Scoop.it

Myrissi. La start-up décroche une première référence"

Spécialisée dans le lien entre odeurs et couleurs, la startup Myrissi a convaincu Clair de Lorraine de modifier le packaging de sa crème de Mirabelle. Face aux deux bouteilles, l'effet...

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Emballages Magazine : De la synesthésie sur Pack & Gift

Emballages Magazine : De la synesthésie sur Pack & Gift | Le transfert de sensations, sensation transference ? | Scoop.it
Emballages Magazine - Tous secteurs - Emballages Magazine anime la conférence “Pour un emballage synesthésique… et vert” le 17 juin....
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Rendez-vous le 17 juin sur PACK&Gift ! 

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Du saumon au jambon : tous ces aliments dont on n’imagine pas qu’on les colore pour nous les faire manger

Du saumon au jambon : tous ces aliments dont on n’imagine pas qu’on les colore pour nous les faire manger | Le transfert de sensations, sensation transference ? | Scoop.it
Les colorants n'attirent que très peu les consommateurs... quand ils sont conscients de leur présence. Or certains aliments sont prédisposés à...
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L'importance de la couleur des aliments 

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Note-by-note cooking: the future of food - Royal Society of Chemistry

Note-by-note cooking: the future of food - Royal Society of Chemistry | Le transfert de sensations, sensation transference ? | Scoop.it
Compound cuisine
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Emballages Magazine : Pour un emballage synesthésique

Emballages Magazine : Pour un emballage synesthésique | Le transfert de sensations, sensation transference ? | Scoop.it
Emballages Magazine - Tous secteurs - Au sein de Myrissi, Muriel Jacquot et Yelena Maric réalisent un diagnostic colorimétrique à partir d’un profil olfactif...

Via myrissi
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myrissi's curator insight, February 25, 2015 9:56 AM

On en parle ...  

myrissi's curator insight, February 25, 2015 10:22 AM

ON EN PARLE ...