南華大學機構典藏系統:Item 987654321/20059
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    题名: 色彩味、嗅覺配色意象評價之研究
    其它题名: Color Combination Design on the Image Evaluation of Taste and Olfaction
    作者: 許毓君
    Hsu, Yu-chun
    貢獻者: 應用藝術與設計學系碩士班
    蔡宏政
    Hung-cheng Tsai
    关键词: 味覺;嗅覺;色彩;配色
    Olfaction;Taste;Color;Color Combination
    日期: 2008
    上传时间: 2015-03-25 16:30:46 (UTC+8)
    摘要: 　　自古民以食為天，「食」在生活中是不可或缺的一環，其對人類的味覺與嗅覺亦是感覺系統中最為密切相關，而食物之色彩更是影響人們味覺的主因。本文旨在探討色彩味、嗅覺意象感知程度，並透過三角模糊數、模糊整體效用值與模糊效用相似度進行量化統計，進而建立ㄧ個色彩味、嗅覺配色之意象評價配色模式，同時，本研究將單色、雙色與三色之未知色彩進行味、嗅覺意象評價驗證實驗。此外，研究中亦應用已知色彩味、嗅覺意象資料庫，預測未知色彩之味覺與嗅覺語彙意象程度，並且與實驗結果進行分析比較，研究結果如下：　1.受測者對於色彩與味覺語彙意象感知，大多經由食物本身的色彩繼而產生食物味道的聯想。　2.受測者對於觀看單色與雙色色彩於味、嗅覺語彙感知程度具有相當之一致性。　3.受測者同時觀看愈多樣色彩，會降低對色彩之味、嗅覺感知程度。
    　　To the people from the ancient, foodstuff is all-important. Food is a necessary part in our daily life that has a close relationship between taste and smell in the sense system and the color of food is the main reason of affecting human taste. The study aims at treating imagery perception of taste and smell in color and carrying quantitative statistics out through fuzzy number, fuzzy total utility valve and fuzzy utility similarity to build a mode of taste and smell in color, and furthermore it proceeds with experiments of imagery evaluation of taste and smell by unknown color of single color, double color, and three colors. Additionally, applying the imagery database of taste and smell in known color to predict the lexical imagery degree of taste and smell in unknown color and compare the former with the experiment result. The results of the study are as follows:　1.The subjects mostly associate the taste of food with food’s colors for lexical imagery perception of taste and smell.　2.The subjects’ lexical imagery degree of taste and smell in single color or double colors is identical.　3.If the subjects see multiple colors in the meanwhile, the perceptual degree of color in taste and smell will reduce.
    显示于类别:[產品與室內設計學系] 博碩士論文

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