Chanida Saksirikosol¹, Chanprapha Phuangsuwan², Ploy Srisuro1 and Kitirochna Rattanakasamsuk²*
¹ Department of Advertising and Public Relations Technology, Faculty of Mass Communication Technology, Rajamangala University of Technology Thanyaburi, Thailand
² Color Research Center, Rajamangala University of Technology Thanyaburi, Thailand
*Corresponding author: Kitirochna Rattanakasamsuk, kitirochna@rmutt.ac.th, kitirochna@gmail.com
Keywords: Thai flower, basic color, aroma, fragrance, memory color
Poster presentation video: https://youtu.be/Ip3YftTImhI
Thai flower such as Plumeria, Cananga, and Sweet Osmanthus has their unique smell. By extracting the essential oil from the flowers, aroma oil or perfume can be produced from these flowers. These aromas are generally used for oil massage, aromatherapy, and spa. To enhance the recognition of these aromas, the color of the packaging is an important element in the packaging design. Therefore, we investigated the relationship between the aroma of Thai flowers and Thai basic color names. Eight Thai aromas produced from Rose, Jasmine, Plumeria, Cananga, Sweet Osmanthus, White Champaka, Indian Cork, and Moke were used in this research. The sample of each Thai flower aroma was prepared by dropping two droplets of Thai aroma on a perfume test paper. Each Thai flower aroma sample was separately kept in a sealed glass bottle to avoid the fading of smell. The subjects were 109 people aged between 15-60 years old. All subjects had passed the Ishihara test to confirm their normal color vision. The subject’s task was to smell a Thai aroma sample and identify Thai basic color names which related to that smell. To avoid the subject’s bias, the information about the aroma sample was not provided to the subject during the experiment. For each smell, three color names must be selected from a set of Thai basic color names which consisted of red, orange, yellow, green, purple, pink, brown, blue, sky blue (Fah), gray, black, and white. These color names were presented in Thai language written on a card without showing any color chips. The subject must smell the coffee beans for five seconds and rest for at least five seconds to neutralize their nose before each sample smell. Each subject must smell all eight Thai flower aromas to complete the experiment. Our result exhibited that most Thai flower aromas are generally related to yellow and green. For well-known Thai flowers such as Jasmine and Champaka, the color of aroma is strongly related to the color of the flower.
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