Psychophysical Models of Consumer Expectations and Colour Harmony in the Context of Juice Packaging

被引:16
|
作者
Wei, Shuo-Ting [1 ]
Ou, Li-Chen [2 ]
Luo, M. Ronnier [3 ,4 ]
Hutchings, John [3 ]
机构
[1] TransWorld Univ, Dept Visual Commun Design, Yunlin, Taiwan
[2] Natl Taiwan Univ Sci & Technol, Grad Inst Color & Illuminat Technol, Taipei, Taiwan
[3] Univ Leeds, Sch Design, Leeds, W Yorkshire, England
[4] State Key Lab Modern Opt Instruments, Hangzhou, Zhejiang, Peoples R China
来源
COLOR RESEARCH AND APPLICATION | 2015年 / 40卷 / 02期
关键词
package design; colour harmony; expectations; colour context; fruit juice; 2-COLOR COMBINATIONS; EMOTIONAL RESPONSES; SINGLE COLORS; MOOD-TONES; PREFERENCE; OBJECTS; DESIGN; MEMORY;
D O I
10.1002/col.21867
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The aim of this study was to develop psychophysical models that predict the influence of pack colours on consumers' psychological responses of fruit juices, such as visually perceived expectations of freshness, quality, liking, and colour harmony. Two existing colour harmony models derived from experiments involving only uniform colour plaques were tested using the juice packaging experimental data. Both models failed to predict the visual results obtained. Nevertheless, two parameters relevant to chromatic difference and hue difference were somewhat associated with the visual results. This suggested that, among all colour harmony principles for uniform colours, only the equal-hue and the equal-chroma principles can be adopted to describe colour harmony of packaging used for juice. This has the implication that the principles of colour harmony may vary according to the context in which the colours are used. A new colour harmony model was developed for juice packaging, and a predictive model of freshness was derived. Both models adopted CIELAB colour attributes of the package colour and the fruit image colour to predict viewers' responses. Expected liking and juice quality can be predicted using the colour harmony model while expected freshness can be predicted using the predictive model of freshness. (c) 2013 Wiley Periodicals, Inc. Col Res Appl, 40, 157-168, 2015
引用
收藏
页码:157 / 168
页数:12
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