To facilitate communication about fragrances, one can use the colours people tend to associate with their smells. We investigated to what extent odour-colour correspondences for fine fragrances can be accounted for by underlying emotional associations. Odour-colour matches and degree-of-fit judgments revealed that odours were matched to colours non-randomly. Matching colours differed mainly on blackness (brightness), and less on chromaticness (saturation) and hue. Furthermore, we found a consistent negative relationship between odour-colour degree-of-fit ratings and the difference between the odour scores and the colour scores on one of the emotion dimensions (pleasure). This suggests that emotional associations may partly underlie odour-colour correspondences.
机构:
Oklahoma State Univ, Sch Hotel & Restaurant Adm, 365 Human Sci, Stillwater, OK 74078 USAOklahoma State Univ, Sch Hotel & Restaurant Adm, 365 Human Sci, Stillwater, OK 74078 USA
Song, Jahyun
Qu, Hailin
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Oklahoma State Univ, Sch Hotel & Restaurant Adm, 365 Human Sci, Stillwater, OK 74078 USAOklahoma State Univ, Sch Hotel & Restaurant Adm, 365 Human Sci, Stillwater, OK 74078 USA
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Univ Southern Queensland, Sch Educ, Springfield Campus, Springfield Cent, Qld, AustraliaUniv New South Wales, Black Dog Inst, Hosp Rd, Randwick, NSW 2031, Australia
Watson, Marthy
Doran, Barbara
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Univ Technol Sydney, Fac Transdisciplinary Innovat, 15 Broadway, Ultimo, NSW 2007, AustraliaUniv New South Wales, Black Dog Inst, Hosp Rd, Randwick, NSW 2031, Australia