Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

Flavour

Betina Piqueras-Fiszman²  Vanessa Harrar¹  Charles Spence¹ 

[1] Department of Experimental Psychology, University of Oxford, South Parks Road, Oxford, OX1 3UD, United Kingdom;Department of Engineering Projects, Universitat Politècnica de València, Camino de Vera, s/n, Valencia, 46022, Spain

关键词: Material;    Size;    Colour;    Weight;    Multisensory;    Liking;    Flavour;    Contextual factors;    Tableware;    Cutlery;   

Others  :  815051
DOI  :  10.1186/2044-7248-1-7

 received in 2011-10-07, accepted in 2011-12-23,  发布年份 2012

【 摘 要 】

Currently little is known about how the non-edible items associated with eating and drinking (tableware items such as the plates, bowls, cutlery, glasses, bottles, condiment containers, etc.), or even environmental factors (such as the lighting and/or background music), affect people’s perception of foodstuffs. Here, we review the latest evidence demonstrating the importance of these contextual variables on the consumer’s behavioural and hedonic response to, and sensory perception of, a variety of food and drink items. These effects are explained by a combination of psychological factors (high level attributes, such as perceived quality, that may be mediating the effects under consideration), perceptual factors (such as the Ebbinghaus-Titchener size-contrast illusion and colour contrast in the case of the colour of the plateware affecting taste/flavour perception), and physiological-chemical factors (such as differences in the release of volatile organic compounds from differently-shaped wine glasses). Together, these factors help to explain the growing body of evidence demonstrating that both the tableware and the environment can have a profound effect on our perception of food and drink.

【 授权许可】

   
2012 Spence et al.; licensee BioMed Central Ltd.

【 图 表 】

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