Haptic exploration of plateware alters the perceived texture and taste of food
作者： Lulie Biggs , Georgiana Juravle , Charles Spence
DOI: 10.1016/J.FOODQUAL.2016.02.007
关键词:
摘要: Abstract We report two naturalistic citizen science experiments designed to highlight the influence of texture plateware on people’s rating mouthfeel and taste food (specifically, biscuits) sampled from that plateware. In first experiment, participants tasted a biscuit pair plates, one having rough other smooth finish. second biscuits jelly babies; rated foodstuffs. The results both confirm extend previous findings suggesting haptically visually perceived can oral-somatosensory judgments as well as, in this case, reported or flavour itself. crossmodal effects here are explained terms notion sensation transference . These have potentially important implications for everything design tactile aspects packaging through serviceware setting restaurant.
core.ac.uk 
sci-hub.se 参考文章(26)
Charles Spence, Ophelia Deroy, Crossmodal Mental Imagery Multisensory Imagery. ,vol. 9781461458791, pp. 157- 183 ,(2013) , 10.1007/978-1-4614-5879-1_9
Louis Cheskin, How to predict what people will buy ,(1957)
B.G. Slocombe, D.A. Carmichael, J. Simner, Cross-modal tactile–taste interactions in food evaluations Neuropsychologia. ,vol. 88, pp. 58- 64 ,(2016) , 10.1016/J.NEUROPSYCHOLOGIA.2015.07.011
Charles Michel, Carlos Velasco, Charles Spence, Cutlery matters: heavy cutlery enhances diners’ enjoyment of the food served in a realistic dining environment Flavour. ,vol. 4, pp. 26- ,(2015) , 10.1186/S13411-015-0036-Y
Jozef Youssef, Georgiana Juravle, Lulu Youssef, Andy Woods, Charles Spence, Aesthetic plating: a preference for oblique lines ascending to the right Flavour. ,vol. 4, pp. 27- ,(2015) , 10.1186/S13411-015-0037-X
Albert H. Bowker, A Test for Symmetry in Contingency Tables Journal of the American Statistical Association. ,vol. 43, pp. 572- 574 ,(1948) , 10.1080/01621459.1948.10483284
Johannes HF Bult, Rene A De Wijk, Thomas Hummel, None, Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert Neuroscience Letters. ,vol. 411, pp. 6- 10 ,(2007) , 10.1016/J.NEULET.2006.09.036
Betina Piqueras-Fiszman, Charles Spence, The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food Food Quality and Preference. ,vol. 26, pp. 67- 73 ,(2012) , 10.1016/J.FOODQUAL.2012.04.002
Pleunie S Hogenkamp, Annette Stafleu, Monica Mars, Jeffrey M Brunstrom, Cees de Graaf, None, Texture, not flavor, determines expected satiation of dairy products Appetite. ,vol. 57, pp. 635- 641 ,(2011) , 10.1016/J.APPET.2011.08.008
Aradhna Krishna, Maureen Morrin, Does Touch Affect Taste? The Perceptual Transfer of Product Container Haptic Cues Journal of Consumer Research. ,vol. 34, pp. 807- 818 ,(2008) , 10.1086/523286