Temporal, affective, and embodied characteristics of taste experiences: a framework for design
Temporal, affective, and embodied characteristics of taste experiences: a framework for design
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味觉体验的时间、情感和具体特征：设计框架
DOI：
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
C. Spence
中科院分区：
文献类型：
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作者：
Marianna Obrist;R. Comber;S. Subramanian;B. Piqueras;Carlos Velasco;C. Spence
我们通过对五种基本味觉品质（甜、酸、咸、苦和鲜）的历时性和共时性体验的分析，对味觉体验进行了丰富的描述。我们基于用户体验评估技术组合得出的研究结果突出了三个主要主题：时间性、情感反应和具身性。我们将味觉特征作为一个设计框架呈现出来，并对每种味觉进行讨论，以阐明个体味觉体验的设计特质。这些研究结果增加了对味觉体验的语义理解，通过对五种基本味觉所引发的情感反应和具身性的描述，增强了对其时间性的理解。我们在已确立的心理和行为现象的基础上对这些研究结果进行了讨论，突出了味觉增强设计的潜力。
We present rich descriptions of taste experience through an analysis of the diachronic and synchronic experiences of each of the five basic taste qualities: sweet, sour, salt, bitter, and umami. Our findings, based on a combination of user experience evaluation techniques highlight three main themes: temporality, affective reactions, and embodiment. We present the taste characteristics as a framework for design and discuss each taste in order to elucidate the design qualities of individual taste experiences. These findings add a semantic understanding of taste experiences, their temporality enhanced through descriptions of the affective reactions and embodiment that the five basic tastes elicit. These findings are discussed on the basis of established psychological and behavioral phenomena, highlighting the potential for taste-enhanced design.
影响因子：
3.5
作者：
Green, BG;Dalton, P;Higgins, J
通讯作者：
Higgins, J
影响因子：
3.5
作者：
Bartoshuk, LM
通讯作者：
Bartoshuk, LM