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This study aims to investigate the effects of two visual design principles, repetition and compositional lines, in a food image on purchase intention in the context of a mobile food delivery app and test the effect of crossmodal correspondences between vision and taste as a processing mechanism.

In this study, two experiments were conducted using burgers and iced tea as stimuli.

The results demonstrate that repetition of an identical food product increases visual appeal for both burgers and iced tea. However, the optimal level of repetition was different between the two products. The findings show that different compositional lines generate different levels of visual appeal and the effects of compositional lines vary between burgers and iced tea. The results also validate the serial mediation effects of vision and taste between design principles and purchase intention.

The findings of this study add substantially to the understanding of visual information processing in food retailing by demonstrating how design principles such as repetition and compositional lines facilitate crossmodal responses between vision and taste and influence purchase decisions in a mobile platform. Also this study provides guidance as to how food retailers use design principles (e.g. repetition and compositional lines) for different products effectively when the food retailers develop visual digital content for a mobile app.

Active touch experienced by the hand and mouth can influence the evaluation of the taste of food. The purpose of this paper is to examine the effect of a passive body touch experience on the perceived intensity of spiciness.

This study includes three experiments. In Experiment 1, 32 college students tasted half of one piece of spicy bean curd while sitting on either a hard wooden chair or a soft padded chair. Experiment 2 was conducted using the blindfold method to avoid the influence of visual cues on taste, keeping the other details the same as in Experiment 1. Experiment 3 was performed with two changes from Experiment 2: the participants were blindfolded immediately before entering the lab from the waiting room to completely block all visual cues for the experimental materials, and armless stools were used to eliminate the passive touch on the participants’ backs.

All three experiments consistently found that the participants sitting on the soft padded chair or the soft armless stool perceived the spicy bean curd as significantly spicier than those sitting on the hard wooden chair or the hard armless stool.

These results preliminarily support the hypothesis that a crossmodal correspondence exists between passive body touch and sense of taste (especially spiciness, as in this study), demonstrating the importance of passive body touch and, more generally, of the touchable features in places where food is consumed, such as hotels, restaurants and bars.

Visual stimulation affects the taste of food and beverages. This study aimed to understand how latte art affects coffee consumption by collecting participants' brainwave data and their taste responses.

Seventy subjects participated in a two-stage experiment. Electroencephalography (EEG) was employed to measure brainwave activity. With an interval of one week, each stage involved coffee consumption with and without latte art. The responses to the taste of the coffee were also collected for analysis.

Significant differences were found in the participants' alpha and beta brainwave bands. When drinking coffee with latte art, the participants' alpha bands were significantly lower, whereas the beta bands were higher. These findings were supported by Bayesian statistics. A significant increase was found in the participants' taste of sweetness and acidity with latte art, and Bayesian statistics confirmed the results for sweetness although the evidence on the increase in acidity was anecdotal. No difference was found in the taste of bitterness.

This study highlights the effect of latte art on coffee consumption. The authors analysed the empirical evidence from this two-stage experimental study in the form of the participants' brainwave data and their responses to taste. This study's original contribution is that it explored the crossmodal effects of latte art on consumers' taste of coffee from a neuroscientific perspective. The results of this study can provide empirical evidence on how to effectively use latte art in practical business environments.

Customer experience is increasingly recognized as a source of competitive advantage. Customer experience refers to customers' responses and reactions to cues within touchpoints along customer journeys. Nowadays, customers often interact with online touchpoints – such as social media, websites, or e-commerce – in their customer journeys. Given that customer experience is multidimensional, this chapter addresses the following question: How can sensorial experiences be triggered in online touchpoints? Based on a review of the literature on customer experience and sensory marketing, four challenges in triggering sensorial experiences in online touchpoints are identified: (1) limited sensorial cues, (2) lack of thematic congruence between online and offline touchpoints, (3) sensory overload, and (4) lesser control over sensorial cues. Then, two routes through which organizations can trigger sensorial experiences in online touchpoints are proposed: (1) directly influencing sensations through sensory-enabling technologies, and (2) indirectly influencing sensorial perceptions through the use of sensory and nonsensory cues. The chapter closes with a presentation of a model that describes the process of triggering sensorial experiences in online touchpoints as well as a checklist of relevant questions for practitioners who wish to do so.

The article seeks to enrich the body of research on store atmospherics by identifying how storefront window design impacts store entry decisions. An innovative multimodal design approach is presented, considering both visual and verbal constituents.

Study 1 draws on a corpus of high-end storefront windows to create a categorization regarding different levels of verbo-visual complexity. The survey in Study 2 (n = 234) serves two purposes: first, to confirm these levels of complexity and second, to investigate the relation between the complexity of window design and store entry decisions.

Study 2 confirms the order of complexity established in Study 1. The results reveal an inverted-U relationship between window complexity and store entry propensity. Windows of medium level of complexity produce shoppers' relatively highest store entry propensity.

The findings suggest that retailers would benefit from adopting verbo-visual window designs of medium complexity, as this combination optimizes the likeliness of consumers to enter stores.

Research on store atmospherics has until recently primarily focused on in-store cues. Studies on store windows remain vastly underrepresented in extant scholarship. The article not only fills this gap but also incorporates an original interdisciplinary angle on multimodality, which offers new methodological perspectives for research in retail and distribution scholarship.

This study bridges the gap between sensory marketing and the use of the internet of things (IoT) in upscale hotels. This paper aims to investigate how stimulating guests’ senses through IoT devices influenced their emotions, affective experiences, eudaimonism (well-being), and ultimately, guest behavior. The authors examined the potential moderating effects of gender.

Research conducted comprised an exploratory study, which consisted of interviews with hotel managers (Study 1) and an online confirmatory survey (n = 357) among hotel guests (Study 2).

The results showed that while the senses of smell, hearing and sight had an impact on guests’ emotions, the senses of touch, hearing and sight impacted guests’ affective experiences. The senses of smell and taste influenced guests’ eudaimonism. The sense of smell had a greater effect on eudaimonism and behavioral intentions among women compared to men.

This study concentrated on upscale hotels located in Europe. Further research may explore the generalizability of the findings (e.g. in other cultures, comparison between high-end and low-end hotels).

Managers of upscale hotels should apply congruent sensory stimuli from all five senses. Stimuli may be customized (“SoCoIoT” marketing). IoT in hotels may be useful in the aftermath of the COVID pandemic, as voice commands help guests avoid touching surfaces.

IoT can be applied in creating customized multi-sensory hotel experiences. For example, hotels may offer unique and diverse ambiances in their rooms and suites to improve guest experiences.

Virtual reality (VR) is of increasing interest to marketers because it can be used to explore and proactively shape long-term futures, co-create value with consumers, and foster consumer-brand engagement. Yet, to date, the field lacks a cohesive framework for approaching VR research; thus, the objective of this systematic literature review is to provide such a framework and highlight research opportunities.

First, after conducting a systematic literature review, we highlight VR themes instrumental to flow and propose a typology for VR research using realism-fantasy and immersion as dimensions. Next, we review the current state of empirical research for each quadrant. Finally, we synthesize research within each quadrant, specifying criteria and considerations for conducting research. In doing so, we propose an agenda for marketing research, centered on methodological, future studies, and consumer-related contributions.

VR themes instrumental to flow include the avatar, application quality, and interactivity. We find, contrary to some conceptualizations of VR, that all applications are capable of producing flow. Conflicting research and gaps are highlighted in the findings section and summarized in Table III. Additionally, while prior research seems to draw from findings of other VR applications in advancing knowledge in general, the results of the literature review suggest that VR applications should be treated uniquely. Finally, we propose highly immersive VR applications as more conducive to future studies research.

Scholars can utilize the findings to prioritize future research studies in marketing. By following the typology and research opportunities, scholars can advance marketing theory and enhance the external validity of research studies through VR applications.

Managers can utilize the findings to ascertain consumers and societies‘ responses to various marketing stimuli, with implications for product development, branding, retail/service experiences, adoption of new technologies, tourism, and many other domains. VR applications offer managers more ways of testing concepts and processes in realistic fashion without the costs and risks associated with more traditional methods.

The objective of this paper is to examine varying opportunities for VR research given flow and fantasy potential and to prioritize VR research.

Research on cross-modal sensory interactions has shown that visual aspects of food can influence consumer's expectation and perception of taste, mouthfeel and liking. This paper aims to investigate the effects of a rounded (“bouba”) and a squared (“kiki”) shape on expected and perceived sweetness, bitterness, creaminess and liking of chocolates.

Brazilian consumers (N = 230) divided into two groups of 115 individuals each evaluated five chocolates containing 30, 40, 50, 60 and 70% of cocoa. One of the groups evaluated all formulations in the rounded shape and the other in the squared shape. Results were analysed with mixed multivariate analysis of variance (mixed-MANOVA) between shapes, repeated-measures MANOVA between pre- and post-tasting and Pearson's correlation analysis was performed between liking ratings and sweetness, bitterness and creaminess confirmation/disconfirmation.

The study found significant effects (p < 0.05) of shape on expected and perceived creaminess but not on other attributes; of cocoa percentage (30, 40, 50, 60 and 70%) on all four attributes; and time (pre- and post-tasting) on sweetness, bitterness and liking but not creaminess. Finally, it found significant negative correlations between the creaminess difference indices and the liking ratings for the 30, 50 and 60% chocolates.

This study reports that consumers may expect and perceive chocolates as creamier in a rounded shape than in an angular shape and that if the expectation of creaminess is not confirmed by sensory perception, acceptability may be negatively affected.