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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 flavourof food, but very little is known about visual and proprioceptive influences of cutlery on the response of consumersto the food sampled from it. In the present study, we report three experiments designed to investigate whetherfood tastes different when the visual and tactile properties of the plastic cutlery from which it is sampled arealtered. We independently varied the weight, size, colour, and shape of cutlery. We assessed the impact ofchanging 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 lighterplastic spoon as compared to the artificially weighted spoons; the size of the spoon only interacted with thespoon-weight factor for the perceived sweetness of the yoghurt. The taste of the yoghurt was also affected by thecolour of the cutlery, but these effects depended on the colour of the food as well, suggesting that colour contrastmay have been responsible for the observed effects. Finally, we investigated the influence of the shape of thecutlery. The results showed that the food was rated as being saltiest when sampled from a knife rather than from aspoon, fork, or toothpick.Conclusions: Taken together, these results demonstrate that the properties of the cutlery can indeed affectpeople’s taste perception of everyday foods, most likely when expectations regarding the cutlery or the food havebeen disconfirmed. We discuss these results in the context of changing environmental cues in order to modifypeople’s eating habits.Keywords: Flavour, Cutlery, Hedonic rating, Sweetness, Colour, Weight, Multisensory, Expectation,Disconfirmed expectation
机译：背景：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，但对于餐具对消费者对从餐具中取样的食物的反应的视觉和本体感受影响知之甚少。在本研究中，我们报告了三个旨在调查当改变从其取样的塑料餐具的视觉和触觉特性时食物的味道是否不同的三个实验。我们独立地改变餐具的重量，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的甜度，咸度，感知价值以及从中品尝的食物的总体喜好等级的影响。结果：结果表明，酸奶被品尝时感觉更浓密，更昂贵与人工加重的汤匙相比，是由轻质汤匙制成的；汤匙的大小仅与汤匙重量因素有关，以感知酸奶的甜味。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所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，从刀子而不是从鱼叉，叉子或牙签上取样时，该食物被认为是最咸的食物。结论：这些结果加在一起，表明餐具的属性确实可以影响人们对日常食物的味觉，大多数当对餐具或食物的期望被取消时，很可能会发生。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。关键字：风味，餐具，享乐评级，甜度，颜色，重量，多感官，期望，不确定的期望

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    Harrar, V; Spence, C;

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