以色彩表徵味覺意象之研究

A Study on the Representation of Color on the Imagery of Taste

黃鈴池(Ling-Chyr Huang)

《設計研究》 3期 (2003/07) Pp. 66-79

https://doi.org/10.30178/SJYJ.200307.0007

摘要

本研究以色彩表徵味覺意象為探討的主題，採實證的方法進行實驗調查及分析，本研究之實驗設計共分二階段，第一階段以酸、甜、苦、辣、澀、鹹六種味覺對21個色票進行色票選擇，並於過程中輔以放聲思考，說明其選擇之理由。第二階段以21個色票進行酸、甜、苦、辣、澀、鹹六種味覺分重評量，所得資料透過統計分析，獲得以下結果：1.各色對應六種味覺的強弱程度，及受測者態度之集中趨勢與變異程度。2.從各味覺對應色彩強弱程度之排序情形，發現鹹的對應色彩之味覺強弱程度均偏低，表現力差，而酸、辣、澀表現力較佳。3.進行六種味覺與各色的三屬性的迴歸分析，瞭解味覺與色彩三屬性的關係。4.推導出色彩表徵味覺意象之認知模式。

關鍵字

色彩 ； 味覺意象 ； 酸 ； 甜 ； 苦 ； 辣 ； 澀 ； 鹹

並列摘要

This study is focused on the color's representation on the imagery of taste by conducting experimental research and further analysis through practical surveys. The experiments of this study are designed in two sequent steps. The first step is choosing color from 21 examples according to its representational imagery of taste, including sourness, sweetness, bitterness, piquancy, roughness, saltiness with the assistance of verbal explanation. The second step is to conduct a statistic analysis based on the various evaluations indicated in the survey. The final data indicates the results as following: 1. The corresponding degrees between each color and the six tastes as well as the tested personnel's strong indications in concentration and the differences. 2. The sequence of the six tastes in affection in the result shows that saltiness is weak in terms of representing color, one the other hand, sourness, piquancy, roughness perform better. 3. By conducting Regression Analysis, the relations between the three attributions of color and the six tastes will be studied. 4. Concluding a cognitive model of representing the imagery of tastes by colors.

並列關鍵字

color ； Imagery of taste ； sourness ； sweetness ； bitterness ； piquancy ； roughness ； saltiness