Browsing Scientific articles by Author "Velasco, Carlos"

Now showing items 41-52 of 52

    • Tasting brands: Associations between brand personality and tastes 

      Motoki, Kosuke; Nakahara, Takanobu; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      We test how and why food taste and brand personality interactively influence consumer evaluations. Although food branding is a substantial and large market, studies on food taste and brand personality have only been conducted ...

    • Tasting names: Systematic investigations of taste-speech sounds associations 

      Motoki, Kosuke; Saito, Toshiki; Park, Jaewood; Velasco, Carlos; Spence, Charles; Sugiura, Motoaki (Journal article; Peer reviewed, 2019)
      Product names can be developed to effectively convey specific sensory attributes to the consumer. Most of the previous research on crossmodal correspondences has shown that people selectively associate words (e.g., ‘Maluma’, ...

    • The temperature of emotions 

      Barbosa Escobar, Francisco; Velasco, Carlos; Motoki, Kosuke; Byrne, Derek V.; Wang, Qian Janice (Journal article; Peer reviewed, 2021)
      Emotions and temperature are closely related through embodied processes, and people seem to associate temperature concepts with emotions. While this relationship is often evidenced by everyday language (e.g., cold and warm ...

    • The relation between symmetry in food packaging and approach and avoidance words 

      Velasco, Carlos; Pathak, Abhishek; Woods, Andy T.; Corredor, Andres; Elliot, Andrew J. (Journal article; Peer reviewed, 2019)
      Research on aesthetic science has demonstrated that people generally prefer symmetrical over asymmetrical compositions. However, it remains unclear whether and how such compositions relate to the concepts of approach and ...

    • The role of typeface curvilinearity on taste expectations and perception 

      Velasco, Carlos; Hyndman, Sarah; Spence, Charles (Journal article; Peer reviewed, 2018)
      People associate specific shape properties with basic taste attributes (such as sweet, bitter, and sour). It has been suggested that more preferred visual aesthetic features are matched to sweetness whereas less-preferred ...

    • The shapes associated with the concept of ‘sweet and sour’ foods 

      Velasco, Carlos; Beh, Eric J.; Le, Tiffany; Marmolejo-Ramos, Fernando (Journal article; Peer reviewed, 2018)
      Research on taste-shape correspondences has focused on one-to-one taste/shape matching tasks. However, foods and drinks tend to involve multiple shapes (or shape attributes) and tastes that co-occur at different moments ...

    • The taste of typefaces in different countries and languages 

      Velasco, Carlos; Woods, Andy T.; Wan, Xiaoang; Salgado-Montejo, Alejandro; Bernal-Torres, Cesar; Cheok, Adrian David; Spence, Charles (Journal article; Peer reviewed, 2018)
      People associate tastes and taste words (e.g., “bitter,” “sweet,” etc.) with shape features in predictable ways. In the present study, we evaluate how the curvature and boldness of typeface influences the gustatory taste ...

    • Towards healthier cookie habits: Assessing the role of packaging visual appearance in the expectations for dietary cookies in digital environments 

      Reinoso Carvalho, Felipe; Campo, Raffaele; De Luca, Modesto; Velasco, Carlos (Peer reviewed; Journal article, 2021)
      As we tend to consume more and more via e-commerce platforms, the digital version of a dietary product’s package can be one of the most important touchpoints that the consumer has with such product during the purchasing ...

    • Virtual terroir and the premium coffee experience 

      Barbosa Escobar, Francisco; Petit, Olivia; Velasco, Carlos (Journal article; Peer reviewed, 2021)
      With its origin-centric value proposition, the specialty coffee industry seeks to educate consumers about the value of the origin of coffee and how the relationship with farmers ensures quality and makes coffee a premium ...

    • We eat first with our (digital) eyes: Enhancing mental simulation of eating experiences via visual-enabling technologies 

      Petit, Olivia; Javornik, Ana; Velasco, Carlos (Journal article; Peer reviewed, 2021)
      This research examines how consumers’ intentions to purchase food change depending on the visualisation mode (3D vs. AR) and product format (served vs. packaged). In three studies, we demonstrate that mental simulation of ...

    • What makes NFTs valuable to consumers? Perceived value drivers associated with NFTs liking, purchasing, and holding 

      Yilmaz, Tuba; Sagfossen, Sofie; Velasco, Carlos (Peer reviewed; Journal article, 2023)
      Non-fungible tokens (NFTs) are unique digital assets that exist in a given blockchain. NFT projects, containing unique collections of these assets, are blockchain-based companies that deliver value to customers. Why do ...

    • When visual cues influence taste/flavour perception: A systematic review and the critical appraisal of multisensory flavour perception 

      Motoki, Kosuke; Spence, Charles; Velasco, Carlos (Peer reviewed; Journal article, 2023)
      There has been a noticeable increase of interest in research on multisensory flavour perception in recent years. Humans are visually dominant creatures and a growing body of research has investigated how visual cues influence ...