Search Results (3)

We present how artificial intelligence (AI)-based technologies create new opportunities to capture and assess sensory marketing elements. Based on the Online Sensory Marketing Index (OSMI), a sensory assessment framework designed to evaluate e-commerce websites manually, the goal is to offer an alternative procedure to assess sensory elements such as text and images automatically. This approach aims to provide marketing managers with valuable insights and potential for sensory marketing improvements. To accomplish the task, we initially reviewed 469 related peer-reviewed scientific publications. In this process, manual reading is complemented by a validated AI methodology. We identify relevant topics and check if they exhibit a comprehensible distribution over the last years. We recognize and discuss similar approaches from machine learning and the big data environment. We apply state-of-the-art methods from the natural language processing domain for the principal analysis, such as word embedding techniques GloVe and Word2Vec, and leverage transformers such as BERT. To validate the performance of our newly developed AI approach, we compare results with manually collected parameters from previous studies and observe similar findings in both procedures. Our results reveal a functional and scalable AI approach for determining the OSMI for industries, companies, or even individual (sub-) websites. In addition, the new AI selection and assessment procedures are extremely fast, with only a small loss in performance compared to a manual evaluation. It resembles an efficient way to evaluate sensory marketing efforts. Full article

The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52. Full article

We present a novel quantitative approach to assessing sensory components on e-commerce websites. The Online Sensory Marketing Index (OSMI) provides a valuable measure of the sensory output exhibited by text, images, and other media. The OSMI enables website creators and marketers to communicate about sensory marketing elements and related components. Accordingly, websites could be designed to achieve better sensory appeal and mitigate weaknesses. Our index allows for the creation of sensory templates for various industries. Utilizing a field study of 16 websites in the tech, automotive, fashion, and food industries, we present sensory measures for websites’ acoustical and visionary elements that are easy to comprehend. Additionally, we introduce a score to quantify haptic, olfactory, and gustatory components to assess the online sensory consumer experience. We conclude and propose weighting offline and online sensory parameters per industry. Accordingly, we study quantitative parameters for online sensory overload and deprivation. Our assessment offers a comfortable determination of websites’ OSMI. Full article