P-28 Effects of Tickers of Varying Colors, Used for a Chinese-Style Cooking Show, on Viewers' Impressions and Perceived Sense of Taste

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  • P-28 中華の料理番組におけるテロップの文字色の違いが印象や味覚に及ぼす影響(ポスターセッションI)

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The present study examined the effects of tickers of varying colors, focusing on their differences, used for a TV show dedicated to Chinese-style dishes. Female students were asked to view eight videos and describe their impressions and perceived sense of taste. Eight types of footage with a white background and tickers of various colors - seven chromatic colors with an excitation purity of 100% (red, yellow-red, yellow, yellow-green, green, blue, and purple-blue) and achromatic color (black) - were prepared. A factor analysis was conducted to examine students' impressions of the eight videos, and four factors were extracted: "mood created by foods", "readability", "nature-oriented", and "harmony with foods". The scores related to "mood created by foods" with yellow-red and red, or warm colors, were high, and the "readability" scores for green, black, and blue were high; the differences in the luminance level between white (color of the background) and each of these colors (of the characters) were significant. The scores related to "nature-oriented" for green and "harmony with foods" for red were high, respectively. This may be because red is the color with which the Japanese associate China, and it harmonizes with green - the color of vegetables and other ingredients.

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