Cup texture influences taste and tactile judgments in the evaluation of specialty coffee

摘要: Abstract It has been demonstrated previously that the surface textures of product packaging and servingware can impact perceived taste mouthfeel various different foods beverages. The present study was designed to investigate whether coffee cups with would influence judgment attributes in specialty by experts (Q-graders) amateur consumers alike. A total 231 participants were tested one three studies. preliminary test conducted at a event Russia indicated rubbing swatch sandpaper whilst drinking influenced body aftertaste qualities. In two main studies (Experiment 1 for Q-graders, Experiment 2 amateurs), evaluated sample (a each study) served either smooth or rough ceramic cup. rated Q-graders as tasting significantly more acidic when sampled from cup, opposed smooth, whereas amateurs being sweeter tasted cup rather than instead. Both judged dryer perception not affected any experiments. These results demonstrate haptic cues basic tastes well coffee, both consumers. Such should be considered industry designing innovative coatings cups. addition innovation, though, it is important create convey some functional and/or perceptual benefit experience.