1
کشاورزی::
بویایی، بویایی
Both QCM and SAW sensors seem to be best suited for application in the odour- sensing systems due to their best mimicking of the olfactory receptors (OR).
The fruits were transported on a conveyor belt where they were photographed and their olfactory features were sensed.
Aroma compounds are volatile molecules present in the vapour phase at room temperature that are able to reach the olfactory receptors in order to be perceived.
Aroma compounds are first released into the saliva and then are transferred into the vapour phase to reach the olfactory receptors in the nasal cavity.
The word flavour covers the perception of at least three different sensorial modalities: aroma perception in the olfactory epithelium, taste perception predominantly on the tongue and chemesthesis of what are usually considered 'irritants' in the areas of the nose, eyes and mouth.،Both QCM and SAW sensors seem to be best suited for application in the odour- sensing systems due to their best mimicking of the olfactory receptors (OR).
The fruits were transported on a conveyor belt where they were photographed and their olfactory features were sensed.
Aroma compounds are volatile molecules present in the vapour phase at room temperature that are able to reach the olfactory receptors in order to be perceived.
Aroma compounds are first released into the saliva and then are transferred into the vapour phase to reach the olfactory receptors in the nasal cavity.
The word flavour covers the perception of at least three different sensorial modalities: aroma perception in the olfactory epithelium, taste perception predominantly on the tongue and chemesthesis of what are usually considered 'irritants' in the areas of the nose, eyes and mouth.
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2
عمومی::
بویایی، بوییدنی
It is evident that shoppers perceive multi-sensory cues, such as auditory and olfactory ones, to be more effective in a dominant visual store atmosphere compared to only adding new visual stimuli.
However, this study investigates the effects of adding multi-sensory congruent cues, in the form of auditory and olfactory, in relation to the store design, product categories and store image.
The aim of this paper is to analyze and discuss: 1) the relationship between multi-sensory congruent cues, emotions and purchase beha- vior in terms of time spent and purchasing, 2) how auditory and olfactory sensory cues, as non-visual stimuli, impact on emotions and purchase behavior and 3) how retailers can apply multi-sensory congruent cues in order to enhance shopper emotions and purchase behavior at POP in retail settings.
Since visual stimuli are the most common ones and often dominate in store atmosphere, retailers could supplement the atmosphere with auditory, aesthetic/gustatory, haptic or olfactory cues, so as to provide a multi- sensory atmosphere (Ballantine et al.
Olfactory sensory cues،Gerald Zaltman, an expert in consumer psychology and author of How Customers Think, describes how olfactory and other sensory cues are hardwired into the brain's limbic system.
For example, a television commercial showing a pizza being pulled from an oven can trigger olfactory responses in the brain.
Although one thinks of olfactory marketing as the province of big companies that can afford custom fragrance development, just about every business has smells associated with it.
Olfactory Branding
The keys to olfactory branding are consistency and uniqueness.
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