Authors: Harumi Nakagawa; Miyuki Iwamoto; Noriaki Kuwahara
Addresses: Kyoto Institute of Technology, Matsugasaki, Sakyo-ku, Kyoto 606-8585, Japan ' Graduate School of Informatics, Kyoto University, Yoshida-Honmachi, Sakyo-ku, Kyoto 606-8501, Japan ' Kyoto Institute of Technology, Matsugasaki, Sakyo-ku, Kyoto 606-8585, Japan
Abstract: Japanese culture values hospitality, and fragrance is supposed to be a part of that hospitality. In the present study, seasonal experiments were used to examine whether various aromas evoke feelings of hospitality differently from season to season, as Japan has four seasons. Therefore, in this experiment, fragrances were examined in summer (August), in autumn (September), in winter (December) and in spring (April). A questionnaire survey was conducted about the impressions made by a number of fragrances based on the SD method, and analysed by factor analysis to determine which fragrances elicited a feeling of hospitality in different seasonal settings.
Keywords: fragrance; Japanese hospitality; SD method; factor analysis; scent; social event; Japanese tradition; sensitivity; seasons; environment.
International Journal of Hospitality and Event Management, 2019 Vol.2 No.2, pp.173 - 190
Received: 23 Nov 2019
Accepted: 20 May 2020
Published online: 25 Sep 2020 *