Approach for combining physical properties and sensibility for pleasant beverage can-opening sound

Abstract

The sound quality of consumer products has recently become an important feature, receiving much attention in the fields of engineering and manufacturing. The sound could add value to the product in the way that it meets the interests and preferences of consumers in a wide range of fields. The present study deals with the sound emitted from beverage cans when lifting the tab of the can end to open it before drinking. With a view toward finding the characteristics of sound that have a sense of ease and certainty for the consumer when opening a beverage can, we introduce the semantic differential method for the subjective assessment of sounds of various cans. We then perform waveform analyses in both time and frequency domains to determine the physical properties of the desirable sounds. Finally, we successfully correlate the texture factor with the duration of the tearing sound, which may be a new way to design cans with pleasant sounds.

Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce

“…Future similar work could do the opposite by focusing on the higher frequency/pressure components of the sound stimuli. For instance, previous research found semantic associations between higher-pitched can opening sounds and specific comfort scores [ 18 ]. It may also be interesting to mix those experiential beer sounds with other sound cues that may be part of more realistic virtual retail experiences, such as background noise and/or music.…”

“…This recent study also showed that the more a sound was associated with a premium beer, the more alive, good, pleasant, and happy the participants evaluated it. As a complement, and concerning hedonic sensations associated with high audible frequency ranges (i.e., pitch), another study also reported that high-pitched product opening sounds were more associated with somewhat positive concepts, such as brisk, comfortable, and secure [ 18 ].…”

Shitsukan — the Multisensory Perception of Quality

“…Of course, that said, the 'million dollar question' here is whether those assessments of shitsukan, or material quality, that are made under unisensory conditions have any predictive value as far as what people will perceive, or report, under conditions where multiple senses may be used in product evaluation (Ballesteros et al, 2005). Indeed, given that visual dominance is such a ubiquitous feature of our object identification (Posner et al, 1976;Spence, 2011a), the contribution of nonvisual cues to shitsukan perception might well be expected to be less important than might perhaps be suggested on the basis of the unisensory studies that have been reviewed above (though see also Hershberger and Misceo, 1996;Komatsuzaki et al, 2016).…”

Innowacje opakowaniowe na rynku produktów konsumpcyjnych

“…Natomiast instrumenty dęte blaszane mogą być częściej oceniane jako nieprzyjemne, jednak dobrze łączą się z odczuwaniem smaku bardzo gorzkiego lub kwaśnego. Zatem muzyka w sklepie, kawiarni czy restauracji może wpływać na smakowitość produktu lub posiłku, podobnie jak dźwięk otwieranej puszki z napojem czy nalewania piwa lub wina do szklanki (Krishna, 2012;Spence i Wang, 2015;Komatsuzaki, Han i Uchida, 2016).…”