Smellizing Cookies and Salivating: A Focus on Olfactory Imagery

Krishna, Aradhna; Morrin, Maureen; Sayın, Eda

doi:10.1086/674664

Cited by 132 publications

(124 citation statements)

References 74 publications

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“…Additionally, one study has found that imagining what a food product smells like can also produce a behavioural response. Referred to as “smellizing” a given food product, the effect of imagining the smell of food results in increased salivation, actual food consumption and self‐reported desire to eat (Krishna et al ., , p.18). Research has also found that consumers are likely to spend more money (Chebat and Michon, ; Spangenberg et al ., ; Vinitzky and Mazursky, ), and engage in impulsive buying (Mattila and Wirtz, ), when exposed to ambient scent.…”

Section: Literature Review Resultsmentioning

confidence: 99%

The effects of scent on consumer behaviour

Rimkute

Moraes

Ferreira

2015

Int J Consumer Studies

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well as the ethical caveats of, using scent stimuli for marketing purposes are also considered. Although a few literature reviews in the area of scent have been published (Schab, 1991; Davies et al., 2003), this paper makes a significant contribution to the consumer behaviour literature given its systematic article selection and review process, encompassing the most up-to-date research and focusing on all key thematic areas related to scent and consumption. KeywordsConsumer behaviour; scent; sense of smell; sensory marketing; systematic literature review.

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Section: Literature Review Resultsmentioning

confidence: 99%

The effects of scent on consumer behaviour

Rimkute

Moraes

Ferreira

2015

Int J Consumer Studies

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“…The olfactory sense combined with the other senses (tactile, auditory, visual, gustatory) creates an experience for students to immerse into a learning environment. In addition, gustatory sense compliments all other senses as the smell influences the taste perception (Krishna, Morrin, & Sayin, 2014), which in turn influences the perception of an object, an environment, and a product. To support this proposition, Sumners, Reiff, and Weber (2008) have shown the relevance of using more modalities in learning styles to make the process more effective through enhancing engagement.…”

Section: Future Research and Conclusionmentioning

confidence: 99%

Immersive Learning: Using a Web-Based Learning Tool in a PhD Course to Enhance the Learning Experience

Ly¹,

Saadé²,

Morin³

2017

JITE:Research

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Aim/PurposeTeaching and learning is no longer the same and the paradigm shift has not settled yet. Information technology (IT) and its worldwide use impacts student learning methods and associated pedagogical models. BackgroundIn this study we frame immersive learning as a method that we believe can be designed by pedagogical models such as experiential, constructivist, and collaborative elements. We also present a peer-to-peer interactive web based learning tool, designed and implemented in-house with immersive learning features. MethodologyWe conducted an exploratory research with a Ph.D course on "pedagogical methods" where 9 doctoral students were tasked to follow the peer-to-peer 3 phase process in their learning. ContributionWe found the peer-to-peer does favor experiential, constructivist, collaborative learning, which contributes into the use of immersive learning as an important learning style for the future. FindingsThis study investigated different ways to measure students' collaboration, constructivism through their peer evaluation scores and performance in an immersive learning environment by taking the roles of teacher, evaluator, and learner. Recommendations for PractitionersAn in-depth understanding of immersive learning methods allows the application of Experiential Immersive Learning (EIL) in various disciplines of professional training, which can increase performance and engagement. Further studies should be made to adjust and polish our understanding of the peer-to-peer tool in order to gain a deeper understanding of customized learning.

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“…Lastly, our research contributes to the mental imagery literature by revealing important antecedents and consequences of taste imagery. Past research on mental imagery (especially in the marketing field) has focused almost exclusively on the visual modality (e.g., Jiang et al, 2014; Petrova & Cialdini, 2005; but see Krishna, Morrin, & Sayin, 2014). The current paper highlights the importance of investigating other dimensions of multisensory mental imagery in consumer research and will ideally stimulate further research in this area.…”

Section: Contrast Effect In Taste Perceptionmentioning

confidence: 99%

Bidirectional contrast effects between taste perception and simulation: A simulation‐induced adaptation mechanism

Jiang

2016

J Consum Psychol

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Four experiments reveal that actual taste perception and mental simulation of taste can exert a bidirectional contrast effect on each other. Experiment 1 shows that similar to actual taste experience, simulated taste experience is influenced by a prior actual taste in a contrastive manner. Experiment 2 shows that this contrast effect of actual taste on taste simulation occurs only when people adopt an imagery‐based rather than an analytical processing mode. Experiment 3 demonstrates the bidirectional nature of the current effect and again shows that it depends on people's use of mental simulation. Lastly, experiment 4 replicates the observed effect in a realistic marketing environment. These findings support the proposition of a simulation‐induced adaptation mechanism. Theoretical and practical implications of this research are discussed.

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Smellizing Cookies and Salivating: A Focus on Olfactory Imagery

Cited by 132 publications

References 74 publications

The effects of scent on consumer behaviour

The effects of scent on consumer behaviour

Immersive Learning: Using a Web-Based Learning Tool in a PhD Course to Enhance the Learning Experience

Bidirectional contrast effects between taste perception and simulation: A simulation‐induced adaptation mechanism

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