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On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing

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On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing

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dc.contributor.author Ngo, Mary Kim es_ES
dc.contributor.author Piqueras Fiszman, Betina es_ES
dc.contributor.author Spence, Charles es_ES
dc.date.accessioned 2016-07-15T12:31:58Z
dc.date.available 2016-07-15T12:31:58Z
dc.date.issued 2012-06
dc.identifier.issn 0950-3293
dc.identifier.uri http://hdl.handle.net/10251/67663
dc.description.abstract We report the results of a quick and simple online questionnaire designed to rapidly assess the crossmodal correspondences that exist between the oral-somatosensory experiences associated with still and sparkling water and certain colours (blue, red, or green) and shapes (organic vs. angular). The results of this online data collection technique proved to be comparable to (and consistent with) data collected in the laboratory, revealing that still water was consistently matched with organic abstract shapes and sparkling water with angular abstract shapes. Both still and sparkling water were preferentially associated with the colour blue, rather than red or green. Additionally, these results were corroborated in a follow-up experiment where the shapes and colours were placed against a range of background bottle designs. The implications of these results for the design of labels and packaging for water are discussed. © 2011 Elsevier Ltd. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Quality and Preference es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Carbonation es_ES
dc.subject Colour es_ES
dc.subject Crossmodal correspondences es_ES
dc.subject Online data collection es_ES
dc.subject Oral-somatosensory es_ES
dc.subject Shape es_ES
dc.subject Water es_ES
dc.subject.classification PROYECTOS DE INGENIERIA es_ES
dc.title On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodqual.2011.11.004
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria es_ES
dc.description.bibliographicCitation Ngo, MK.; Piqueras Fiszman, B.; Spence, C. (2012). On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing. Food Quality and Preference. 24(2):260-268. doi:10.1016/j.foodqual.2011.11.004 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodqual.2011.11.004 es_ES
dc.description.upvformatpinicio 260 es_ES
dc.description.upvformatpfin 268 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 206688 es_ES


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