The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
The drinking experience: Cup or content?
Abstract
Fluid food products are always consumed from a container: a package, a cup, a bowl, and so on. The properties of this container may affect how the food is experienced. In the present study, we develop a method to study the effects of container properties on the experience of drinking beverages. Participants either evaluated empty cups made from different materials, or they evaluated the experience of drinking hot tea or a chilled softdrink from these cups. In all three conditions, the same set of attributes was used. The results suggest that for many attributes the drinking experience followed the experience of the cups. However, some deviations were also evident. Ratings on the cold-warm item increased when hot tea was consumed from some of the cups, probably related to the increase of the outside temperature of the cup. Differences between conditions for other items (e.g., robust-fragile, strong-weak), however, do not seem to be related to physical changes of the cup and may have a semantic or emotional origin.
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“Alarge body of research now supports the view that both food-intrinsic sensory factors (e.g., product colour, aroma, texture, viscosity, etc.) as well as food-extrinsic factors (e.g., visual, olfactory, and tactile”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [5]
Citations
Cites
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A constant error in psychological ratings.
Thorndike, E. L. (1920) · Journal of Applied Psychology · doi:10.1037/h0071663 · Cited by 2,163
Sensory evaluation of food—Principles and practices 1998
KILCAST, D. (1998) · Food Quality and Preference · doi:10.1016/s0950-3293(98)00004-4 · Cited by 1,716
(2020) · Elsevier eBooks · doi:10.1016/c2017-0-03038-0 · Cited by 1,330
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Can Package Size Accelerate Usage Volume?
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Heidbreder, L. M., Bablok, I., Drews, S., & Menzel, C. (2019) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2019.02.437 · Cited by 746
Becker, L., van Rompay, T. J. L., Schifferstein, H. N. J., & Galetzka, M. (2010) · Food Quality and Preference · doi:10.1016/j.foodqual.2010.06.007 · Cited by 457
Self-citationMultisensory design: Reaching out to touch the consumer
Spence, C. J., & Gallace, A. (2011) · Psychology and Marketing · doi:10.1002/mar.20392 · Cited by 450
Influence of package design on the dynamics of multisensory and emotional food experience
Schifferstein, H. N. J., Fenko, A., Desmet, P., Labbe, D., & Martin, N. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.06.003 · Cited by 263
Self-citationThe Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage
Piqueras‐Fiszman, B., & Spence, C. J. (2012) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2012.00397.x · Cited by 199
Metadata
- Authors
- Schifferstein, H. N. J.
- Affiliations
- Delft University of Technology (NL)
- Corresponding author
- Schifferstein, Hendrik N.J.
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2009-04
- Volume
- 20
- Issue
- 3
- Pages
- 268-276
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2036095263
- Cited by
- 134
- References
- 36
- Citations by year
- 2026: 4 · 2025: 2 · 2024: 7 · 2023: 3 · 2022: 5 · 2021: 6 · 2020: 13 · 2019: 13 · 2018: 11 · 2017: 10 · 2016: 14 · 2015: 8 · 2014: 10 · 2013: 5 · 2012: 8
- FWCI
- 8.01
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Packaging Perceptions and Trends
- Social Sciences › Psychology › Social Psychology › Color perception and design
- Keywords
- drinking experience, food packaging containers, beverage consumption, sensory perception, soft drinks
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