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1 – 10 of over 1000Ziyue Yu, Shuai Yang, Yahui Liu and Yujia Xie
This study examines the effects of scent arousal on consumers' time perception in retail service environments and further explores how the effect is moderated by…
Abstract
Purpose
This study examines the effects of scent arousal on consumers' time perception in retail service environments and further explores how the effect is moderated by consumer-perceived stress.
Design/methodology/approach
A laboratory experiment (Study 1) and a field experiment (Study 2) were conducted to examine the relationship between scent arousal and time perception and the mediating effect between scent arousal and consumers' store evaluations. Another laboratory experiment (Study 3) was conducted to explore how consumers' stress modifies the scent arousal effect.
Findings
Consumers in a low-arousal scent condition perceived a shorter duration of time than those in a high-arousal scent condition. This finding was verified in a field experiment, whereas scent arousal affects consumers' store evaluations through the mediating effects of time perception. However, the impact of scent arousal on time perception was attenuated in high-stress conditions.
Originality/value
Time duration perception is an important indicator in the retail service marketing process. Evidence shows that underestimating time duration in the shopping process represents positive responses. This study extends prior research by examining how scent arousal influences time perception and how consumers' stress moderates scent arousal’s effect.
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Usha L. Pappu, Peter T.L. Popkowski Leszczyc, Ravi Pappu and Neal M. Ashkanasy
This research aims to examine the conditions under which individuals’ olfaction is actively engaged in purchase decisions. Consequently, it introduces the concept of need for…
Abstract
Purpose
This research aims to examine the conditions under which individuals’ olfaction is actively engaged in purchase decisions. Consequently, it introduces the concept of need for smell (NFS) to measure differential motivation for the extraction and use of odor information in buying contexts. A ten-item NFS scale was developed that consists of hedonic and utilitarian dimensions.
Design/methodology/approach
The scale’s dimensionality and construct validity were examined in five studies. The moderating role of NFS and the mediating role of emotions in the relationship between odor perception and consumer responses were examined. The data were analyzed using confirmatory factor analyses and customized PROCESS models.
Findings
The results show that NFS is a two-dimensional construct. The results further support the scale’s internal structure as well as its reliability, convergent, discriminant and nomological validity. NFS moderates the relationship between odor perception and consumer responses, and emotions mediate this relationship. While hedonic NFS strengthens the impact of odor perception on consumer responses, utilitarian NFS weakens this effect.
Research limitations/implications
The present research extends Krishna’s sensory marketing framework, De Luca and Botelho’s scent research framework and Herz et al.’s scent benefits framework, by introducing the concept of NFS into these frameworks. The study demonstrates the relevance and functionality of NFS construct and NFS scale. The study extends the consumer scent research by introducing NFS and illustrating the interplay of odor perception and NFS on consumer responses to scent stimuli.
Practical implications
The NFS scale used in this study adds to the genre of individual difference scales such as need for cognition and need for touch. Given its smell-specific focus, it has applications in a range of consumption contexts. Using NFS, marketers could effectively identify low and high hedonic and utilitarian NFS consumers and position product or ambient scents to serve these segments better. The NFS scale also has implications for the areas of product and service design and development, consumer information search, brand judgments and choice preferences in both scented and non-scented environments.
Originality/value
This work is one of the first attempts, to the best of the authors’ knowledge, to explain motivational differences in active engagement of olfaction, especially in purchase decisions. As a critical step in exploring olfactory information processing, the study demonstrates the relevance and functionality of NFS construct and NFS scale. The study extends the consumer scent research by introducing NFS and illustrating the interplay of odor perception and NFS on consumer responses to scent stimuli.
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Subhadip Roy and Priyanka Singh
Measurement scales for sensory experience in retailing exist for sight, touch and sound. In the present study, the authors aim to develop the olfactory experience (OEX) scale in…
Abstract
Purpose
Measurement scales for sensory experience in retailing exist for sight, touch and sound. In the present study, the authors aim to develop the olfactory experience (OEX) scale in the context of retailing.
Design/methodology/approach
Based on literature review and six studies that follow standard scale development protocols (combined n = 1,203), the authors develop and validate a three-dimensional OEX scale. The scale is further validated in the final study in a different market set-up than the first five.
Findings
The authors found the three dimensions of OEX as (scent) company, congeniality and congruity. The OEX scale is found to be generalizable and valid across different cultural and market set-ups. In addition, the OEX (i.e. the scale) was found to effect psychological and behavioral outcomes of the consumer in a significant manner.
Research limitations/implications
The present study contributes to the domain of sensory experience in retailing with the OEX scale and provides three new dimensions of OEX for the academicians to further explore.
Practical implications
The OEX scale provides a ready to use tool for the retailer to gauge the level of OEX in the store and to predict consumer attitudes and behavior.
Originality/value
The study is the first to develop a scale for OEX in retailing or for that matter in consumer behavior.
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This replication and extension of Hirsch and Gruss examines the impact of spatial density and ambient scent on consumers' spatial perception and anxiety. The paper aims to discuss…
Abstract
Purpose
This replication and extension of Hirsch and Gruss examines the impact of spatial density and ambient scent on consumers' spatial perception and anxiety. The paper aims to discuss these issues.
Design/methodology/approach
A 2 (spatial density: high, low)×3 (ambient scent: no scent, scent associated with spaciousness, scent associated with enclosed spaces) between-participants experimental design was implemented in a laboratory setting. A pretest determined scent selection and manipulation checks were successful.
Findings
Spatial perception was influenced by spatial density, but not ambient scent. Ambient scent and spatial density interacted, such that consumers' anxiety levels significantly increased under conditions of low spatial density combined with an ambient scent associated with spaciousness, and directionally increased under conditions of high spatial density combined with ambient scent associated with enclosed space.
Research limitations/implications
This research was conducted in a laboratory setting in order to increase experimental control. An exploration of the strength of the observed effects in a field (retail) setting would be insightful.
Practical implications
Results of this study suggest that retailers need to consider both spatial density and choice of ambient scent carefully in order to reduce consumers' anxiety levels.
Originality/value
This research is one of the few to consider the impact of spatial density and ambient scent on consumers' anxiety levels. The use of a between-participants design and the experimental manipulation of both spatial density and ambient scent results in a more rigorous test of the scent – anxiety relation observed in previous research.
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Meng-Hsien (Jenny) Lin, Samantha N.N. Cross and Terry L. Childers
The purpose of this paper is to explore the mediating role of emotions in processing scent information in consumer research, using event-related potential (ERP)-based neuroscience…
Abstract
Purpose
The purpose of this paper is to explore the mediating role of emotions in processing scent information in consumer research, using event-related potential (ERP)-based neuroscience methods, while considering individual differences in sense of smell.
Design/methodology/approach
Prior research on olfaction and emotions in marketing has revealed mixed findings on the relationship between olfaction and emotion. The authors review earlier studies and present a neuroscience experiment demonstrating the benefits of ERP methods in studying the automatic processing of emotions.
Findings
Results demonstrate how emotional processes occurring within 1s of stimulus exposure differ across individuals with varying olfactory abilities. Findings reveal an automatic suppression mechanism for individuals sensitive to smell.
Research limitations/implications
Scent-induced emotions demonstrated through the use of ERP-based methods provide insights for understanding automatic emotional processes and reactions to ambient scents by consumers in the marketplace.
Practical implications
Findings show an automatic suppression of emotions triggered by scent in individuals sensitive to smell. Marketers and retailers should consider such reactions when evaluating the use of olfactory stimuli in promotional and retail strategies.
Originality/value
The authors review past literature and provide an explanation for the disparate findings in the olfaction–emotion linkage, by studying individual differences in response to scent in the marketplace. This is one of the first papers in marketing to introduce the application of ERP in studying consumer-relevant behavior and provide technical and marketing-specific considerations for both academic and market researchers.
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Ana M. Arboleda, Carlos Arce-Lopera and Samuel González
The purpose of this paper is evaluate to what extent consumers can recognise a scent within a context that is congruent either with the product or with the user, respectively…
Abstract
Purpose
The purpose of this paper is evaluate to what extent consumers can recognise a scent within a context that is congruent either with the product or with the user, respectively, objects’ quality or subjects’ involvement.
Design/methodology/approach
This paper consists of two experimental studies. The first study assesses people’s capacity to recognise three scents: leather, synthetic leather, and fabric. The second study assesses the way in which a frame of reference (quality or involvement) affects people’s capacity for scent recognition (leather and fabric).
Findings
Results confirm the difficulty of scent recognition revealing, in the first study, a low level of consistency in subjects’ responses. The second study shows an interaction between the type of scent and consumers’ framework: subjects who are primed to think about product quality present more accurate scent recognition when they smell leather, whereas subjects who are primed to think about themselves present more accurate scent recognition when they smell fabric.
Practical implications
These results can be used in brand communication. A scent, such as that of leather, should highlight quality attributes in its communication. If the product is unscented, communication should highlight the subject who uses the product.
Originality/value
Previous studies show the importance of the consistency between scent and product marketing strategies. This study complements these findings by differentiating the context where a scent is presented considering either the product (the object’s quality attributes) or the individual who uses that product (subject’s involvement).
Propósito
Este estudio evalúa en qué medida los consumidores pueden reconocer un aroma en un contexto congruente con el producto o con el usuario, respectivamente, calidad del objeto o involucramiento del sujeto.
Diseño/metodología/aproximación
Este artículo consiste en dos estudios experimentales. El primero evalúa la capacidad de los individuos para reconocer tres aromas: cuero, cuero sintético y tela. El segundo estudio evalúa de qué forma un contexto de referencia (calidad o involucramiento) influye en la capacidad para reconocer un aroma (cuero y tela).
Hallazgos
Los resultados confirman la dificultad para el reconocimiento del aroma mostrando, en el primer estudio, un bajo nivel de consistencia en las respuestas de los sujetos. El segundo estudio muestra una interacción entre el tipo de aroma y el contexto de los consumidores: Sujetos que se les induce a pensar en la calidad del producto tienen un reconocimiento del aroma más acertado cuando huelen cuero; mientras que sujetos que se inducen a pensar en sí mismos tienen un reconocimiento del aroma más acertado cuando huelen tela.
Implicaciones prácticas
Los resultados pueden ser utilizados en la comunicación de la marca. Un aroma, como el del cuero, deberá destacar en la comunicación atributos de calidad. Si el producto no tiene aroma, la comunicación debe destacar el sujeto que usa el producto.
Originalidad/valor
Estudios previos señalan la importancia de la consistencia entre el aroma y las estrategias de mercadeo de un producto. Este estudio complementa estos hallazgos diferenciando el contexto en el que se presenta un aroma considerando el producto (atributos de calidad del objeto) o el individuo quien lo usa (involucramiento del sujeto).
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Lena Goldkuhl and Maria Styvén
The intangible character of services makes it difficult for customers to evaluate a service offering before consumption. Scent offers a powerful means of making services tangible…
Abstract
Purpose
The intangible character of services makes it difficult for customers to evaluate a service offering before consumption. Scent offers a powerful means of making services tangible. Therefore, this paper aims to contribute to the understanding of how scents can be used for services marketing purposes.
Design/methodology/approach
The paper presents an overview of studies, mainly from the area of retailing, indicating how scents can be used in services, and this is followed by a number of examples of such applications.
Findings
The paper finds that, although there are examples of service providers utilising scents to tangibilise, enhance and differentiate services, this area has been relatively neglected in marketing literature.
Practical implications
By adding the component of scent to their offerings, service providers have the opportunity to create a competitive advantage. When using scents in services marketing, managers should consider the aspects of presence, pleasantness, congruity and memory of scents.
Originality/value
No other paper with a specific focus on scent as a tangibiliser, enhancer and differentiator of services has been found in marketing literature. This paper provides important insights into the use of scents for services marketing purposes.
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This study aims to examine the relationship between consumer characteristics and the effectiveness of olfactory cues on purchase behavior.
Abstract
Purpose
This study aims to examine the relationship between consumer characteristics and the effectiveness of olfactory cues on purchase behavior.
Design/methodology/approach
The theories of the effects of consumer decision-making, olfaction and sensory marketing on purchase behavior are applied using loyalty card data collected through an experiment. These data are analyzed using quantitative methods.
Findings
The presence of an olfactory cue has a positive impact on purchase behavior, as measured by product-category sales. Results indicate that in sales promotion, olfactory cues are most efficient in men who have hedonistic or quality-oriented decision-making styles.
Research limitations/implications
This paper is the first to study the effectiveness of olfactory cues on purchase behavior when the interactions between the individual characteristics of consumers are considered. The study broadens extant frameworks of sensory marketing by placing the consumer in the central position as the processor of sensory cues. The work pioneers the integration of consumer’s decision-making style (CDMS) as one of the moderating factors in the process.
Practical implications
The results encourage retailers and practitioners to consider CDMS – and not only gender or age – when using olfactory cues in sales promotions. Hopefully, this paper will inspire retailers to think of the more psychological aspects of consumer behavior and decision-making when planning their loyalty card systems.
Originality/value
This paper is the first to study the effectiveness of olfactory cues on purchase behavior when the interactions between the individual characteristics of consumers are considered. Addressing the decision-making style in addition to demographics is a novel approach, contrasting with earlier studies that merely focused on olfactory acuity.
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Karim Errajaa, Patrick Legohérel, Bruno Daucé and Anil Bilgihan
The purpose of this study is to examine the role of scent congruence with the brand image in the formation of consumers’ reactions to the atmosphere of a place.
Abstract
Purpose
The purpose of this study is to examine the role of scent congruence with the brand image in the formation of consumers’ reactions to the atmosphere of a place.
Design/methodology/approach
Using a factorial design (i.e. scent congruent with the brand image, scent not congruent and control), an experiment was conducted in a multi-service and hospitality space welcoming both local consumers and tourists (N = 303).
Findings
The findings show that when the scent is perceived as congruent with the brand image, reactions in the store are more favourable. It is not enough to use a scent that “smells good” or that is congruent with other factors (e.g. sensory environment); the scent must be perceived by consumers as consistent with the brand image. Findings also reveal that the diffusion of a scent congruent with the brand image improves guest satisfaction, intention to revisit and perceptions of the product and service.
Research limitations/implications
The limitations are both the emphasis on direct links and the focus on a French brand (café/co-working space franchise). It would be appropriate to extend the research to other contexts.
Practical implications
The findings show how important it is for hospitality organisations to use scents to generate a positive impact on their guests. Hotel, restaurant and café managers wishing to enhance customer reactions through the creation of an olfactory atmosphere should take scent congruence with the brand image into consideration.
Originality/value
The study of the effects of the atmosphere on consumer behaviour as a function of olfactory congruence with the brand image uses in-situ experimentation (café/co-working and food and beverage area).
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The purpose of the paper is to introduce the concept of associated scents for retail stores that are normally odourless, and provide an understanding of how associated scent can…
Abstract
Purpose
The purpose of the paper is to introduce the concept of associated scents for retail stores that are normally odourless, and provide an understanding of how associated scent can be used by these non‐scented retailers to influence shopper behaviour and the appeal of the store.
Design/methodology/approach
The study involves both an experiment and a field study. The experiment is design to see if scents that have been identify as associated with different store types differed in their influence on behaviour and affect from scents that are not associated with the store. The field study involves an actual store where scent is manipulated, with an associated scent during one period, and a non‐associated yet pleasant scent present during another period. Customer perceptions of the store are measured, their purchase behaviour is measured, and actual year‐on‐year weekly sales are compared.
Findings
Previous studies have suggested that simply having a pleasant scent present can enhance liking for the store and encourage positive sales behaviour, however, this study shows that for a store that is normally odourless, the scent needs to have a perceived association with the store‐type to gain positive responses. Presence of a pleasant but non‐associated scent can actually lead to negative affective or behavioural responses.
Research limitations/implications
An important research implication is that the association of a non product‐specific scent with a particular (normally odourless) store might mean that encountering that scent elsewhere may trigger in the person thoughts of the store, which further research could show to be a motivator for visiting the store. Another implication is the need to identify best performing associated scents, and whether a retailer through a marketing campaign can create an artificial association, thus gaining a unique, sustainable competitive advantage.
Practical/implications
Because it is expected, the naturally scented store (e.g. the florist or bakery) gains no competitive advantage through the use of scent, but this study shows managers of normally odourless stores that they can gain a competitive advantage in their category through the identification and use of scent customers would associate with the store‐type. Furthermore, because the store is not stuck with the scent, unlike the naturally scented stores, and because there may even be multiple associated scents, managers can vary the use of scent so that desensitisation can be mitigated.
Originality/value
The paper introduces for the first time to the literature the concept of associated scents for stores, and demonstrates the managerial value that use of an associated scent in a normally odourless store can have with regard to enhanced shopper behaviour and liking for the store.
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