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首页> 外文期刊>Flavour >The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
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The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it

机译：餐具的味道：食物的味道如何受食用餐具的重量，大小，形状和颜色的影响

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Background Recent evidence has shown that changing the plateware can affect the perceived taste and flavour of food, but very little is known about visual and proprioceptive influences of cutlery on the response of consumers to the food sampled from it. In the present study, we report three experiments designed to investigate whether food tastes different when the visual and tactile properties of the plastic cutlery from which it is sampled are altered. We independently varied the weight, size, colour, and shape of cutlery. We assessed the impact of changing the sensory properties of the cutlery on participants’ ratings of the sweetness, saltiness, perceived value, and overall liking of the food tasted from it. Results The results revealed that yoghurt was perceived as denser and more expensive when tasted from a lighter plastic spoon as compared to the artificially weighted spoons; the size of the spoon only interacted with the spoon-weight factor for the perceived sweetness of the yoghurt. The taste of the yoghurt was also affected by the colour of the cutlery, but these effects depended on the colour of the food as well, suggesting that colour contrast may have been responsible for the observed effects. Finally, we investigated the influence of the shape of the cutlery. The results showed that the food was rated as being saltiest when sampled from a knife rather than from a spoon, fork, or toothpick. Conclusions Taken together, these results demonstrate that the properties of the cutlery can indeed affect people’s taste perception of everyday foods, most likely when expectations regarding the cutlery or the food have been disconfirmed. We discuss these results in the context of changing environmental cues in order to modify people’s eating habits.
机译：背景技术最近的证据表明，更换餐具会影响人们感知到的食物的味道和风味，但是人们对餐具对消费者对从中取样的食物的反应的视觉和本体感觉影响知之甚少。在本研究中，我们报告了三个实验，这些实验旨在调查当从中取样的塑料餐具的视觉和触觉特性发生变化时食物的味道是否不同。我们独立改变餐具的重量，大小，颜色和形状。我们评估了餐具的感官特性改变对参与者对甜度，咸度，感知价值以及从中品尝的食物的总体喜好程度的影响。结果结果表明，与人工加重的汤匙相比，从较轻的塑料汤匙品尝酸奶时，酸奶被认为更稠密，更昂贵。汤匙的大小仅与汤匙的重量因素有关，以引起酸奶的甜味。酸奶的味道也受餐具颜色的影响，但是这些效果也取决于食物的颜色，表明颜色对比可能是观察到的效果的原因。最后，我们研究了餐具形状的影响。结果表明，从刀子而不是汤匙，叉子或牙签取样时，该食物被认为是最咸的。结论综上所述，这些结果表明餐具的属性确实可以影响人们对日常食物的口味感知，最有可能是在对餐具或食物的期望不明确的情况下。我们在改变环境提示的背景下讨论这些结果，以改变人们的饮食习惯。

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