2018
DOI: 10.1016/j.foodqual.2017.12.003
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“Dior, J’adore”: The role of contextual information of luxury on emotional responses to perfumes

Abstract: Luxury conveys values of quality and rarity and holds a particular emotional meaning. Yet, studies conducted on the impact of contextual information of luxury on emotional responses to products remain scarce. In this study, we tested whether contextual information, in particular evoking luxury, could influence emotional responses to perfumes, which are known to be powerful elicitors of emotion. More specifically, we measured the subjective, physiological, and expressive components of participants' emotional re… Show more

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Cited by 13 publications
(9 citation statements)
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“…Rambourg (2014), in his market research on luxury products, places perfume at the base of the pyramid of affordable luxury. This suggests that the positive values conveyed by luxury tend to be transferred to perfume's pleasantness (Baer et al 2018). Glamorous and stylish, perfume is an evocative product that stimulates the senses.…”
Section: Theoretical Backgroundmentioning
confidence: 99%
“…Rambourg (2014), in his market research on luxury products, places perfume at the base of the pyramid of affordable luxury. This suggests that the positive values conveyed by luxury tend to be transferred to perfume's pleasantness (Baer et al 2018). Glamorous and stylish, perfume is an evocative product that stimulates the senses.…”
Section: Theoretical Backgroundmentioning
confidence: 99%
“…However, when drinks were labeled with a brand (Coke or Pepsi), participants reported increased preferences toward Coke (McClure et al, 2004). Thus, consumers heavily rely on extrinsic cues to build their preferences (Kuusela et al, 1998;Kardes et al, 2001;Veale and Quester, 2009;Baer et al, 2017).…”
Section: Introductionmentioning
confidence: 99%
“…First, the feeling is only one component of an emotion, besides the cognitive, physiological, expressive, and motivational components (e.g., Coppin & Sander, 2016;Scherer, 2005; for a discussion of this aspect in relation to olfaction, see Baer et al, 2018;Delplanque et al, 2017;Pichon et al, 2015).…”
Section: Introductionmentioning
confidence: 99%