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Abstract(s)
A presente investigação tem como principal objetivo perceber o impacto da cor e da temperatura no sabor percebido pelas crianças. Para tal, desenvolveram-se três experiências junto de 200 crianças, com idades entre os 6 e 11 anos, do primeiro ciclo em escolas da cidade da Covilhã, Portugal. Na primeira experiência procurou-se averiguar as preferências das crianças em relação às cores, a segunda investigou concretamente o impacto da cor no sabor e por fim, numa terceira experiência, analisou-se o impacto da temperatura no sabor. Os testes estatísticos utilizados revelaram fortes evidências de que a cor tem influência no sabor percebido, enfatizando-se que as crianças percebem o sabor das soluções de acordo com a sua cor, em vez de se focarem no seu verdadeiro sabor. Desempenhando a associação comercial da cor e sabor um papel fundamental na resposta das crianças. Destaca-se o efeito da temperatura na perceção do mesmo, mais especificamente o acréscimo de dificuldade em perceber o sabor da solução quando esta é apresentada em temperaturas inferiores. Além disso documenta-se que as crianças têm tendência a acertar mais no sabor da sua fruta favorita.
This research has as main goal to perceive the impact of color and temperature in flavor perceived by children. For this purpose, three experiments have been developed with 200 children, aged between 6 to 11 years, from the elementary school, in the city of Covilhã, Portugal. In the first experiment we attempted to determine the preferences of children in relation to colors, the second specifically investigated the impact of color on perceived and finally, in a third experiment we analyzed the impact of temperature on flavor. Statistical tests revealed strong evidence that the color has an influence on perceived flavor, emphasizing that the children perceive the taste of the solutions according to their color, rather than focusing on its true flavor. Performing the trade association of color and flavor a key role in the response of children. Furthermore stands out the effect of temperature on the perception of flavor, more specifically the increased difficulty in perceiving the flavor of the solution when it is displayed at temperatures below. Moreover we documented that children tend to hit more in the flavor of your favorite fruit.
This research has as main goal to perceive the impact of color and temperature in flavor perceived by children. For this purpose, three experiments have been developed with 200 children, aged between 6 to 11 years, from the elementary school, in the city of Covilhã, Portugal. In the first experiment we attempted to determine the preferences of children in relation to colors, the second specifically investigated the impact of color on perceived and finally, in a third experiment we analyzed the impact of temperature on flavor. Statistical tests revealed strong evidence that the color has an influence on perceived flavor, emphasizing that the children perceive the taste of the solutions according to their color, rather than focusing on its true flavor. Performing the trade association of color and flavor a key role in the response of children. Furthermore stands out the effect of temperature on the perception of flavor, more specifically the increased difficulty in perceiving the flavor of the solution when it is displayed at temperatures below. Moreover we documented that children tend to hit more in the flavor of your favorite fruit.
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Keywords
Marketing sensorial - Crianças Marketing sensorial - Cor Marketing sensorial - Sabor Marketing sensorial - Temperatura