Zhongzhen Lin
National Cheng Kung University, Republic of China
Chun-Heng Ho
National Cheng Kung University, Republic of China
Xingmin Lin
National Cheng Kung University, Republic of China
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Published in: KEER2018, Go Green with Emotion. 7th International Conference on Kansei Engineering & Emotion Research 2018, 19-22 March 2018, Kuching, Malaysia
Linköping Electronic Conference Proceedings 146:18, p. 167-176
Published: 2018-03-13
ISBN: 978-91-7685-314-6
ISSN: 1650-3686 (print), 1650-3740 (online)
Instant noodles have become the major alternative food for most people in order to cater to the current pace of life. There are several kinds of packages and colours for distinct kinds of brands and flavours. The correct match of colours for instant noodles can actually reveal the flavours of the products, make the noodles look tasty and even activate and attract consumers’ buying desire. The study discusses the importance of matching the colours of instant noodles by collecting 80 different match colours, choosing 10 types of products from 4 experts as studying samples and using Factor Analysis as well as SD Analysis.
