“See me, feel me”: Effects of 3D-printed surface patterns on beverage evaluation
Open accessAbstract
Research shows that packaging appearance can have a strong impact on taste experience and product evaluation. However, so far research has mainly focused on how visual appearances may steer sensory impressions including smell and taste. Taking into account new (technological) developments which allow for consideration of a wide range of previously unexplored packaging factors, the research presented here investigates the impact of 3D-printed surface patterns on taste evaluations as a function of product type (a bitter tasting coffee versus a sweet tasting chocolate drink) and verbal product claims (either stressing taste strength or taste softness). To this end, 3D-printed cups with angular and rounded surface patterns were manufactured and handed to shoppers participating in a taste session for a fictitious coffee or chocolate brand. Results show that an angular surface pattern increased perceived bitterness and taste intensity ratings, whereas a rounded surface pattern induced a sweeter taste evaluation and a less intense taste experience. Congruent pairings of drinks and tactile patterns resulted in more favorable outcomes. Finally, congruence was also found to be important with respect to taste descriptions, with verbal claims in line with surface pattern associations further enhancing product experience.
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Hot chocolate and coffee tasted from a cup with a rounded macrogeometric outer surface pattern are rated as sweeter and less intense than from a cup with an angular outer pattern.
“hot chocolate and co ee tasted from a cup with a rounded macrogeometric outer surface pattern were rated as tasting sweeter and less intense than the same beverages when tasted from a cup that had a much more angular outer pattern instead.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [47]
Section 4.1 reports that the rounded pattern made the beverages taste sweeter regardless of drink type. Section 4.2 reports lower intensity with the rounded pattern for coffee, but not a significant difference for hot chocolate (p = 0.53). The claim overextends the intensity finding to both beverages; page numbers were not provided. (LLM, conf=0.92)
Experimental — accuracy not yet measuredTaste and hedonic evaluation of food and beverages can be influenced by the surface texture of packaging materials, servingware, and the food itself.
“the taste and hedonic evaluation of food and beverages can indeed be influenced by the surface texture of packaging materials [59,132], servingware [46,47] and even the food itself [133].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [47]
An angular surface pattern increases perceived bitterness and taste intensity compared to a rounded pattern.
“Conversely, the angular surface pattern increased perceived bitterness and taste intensity when compared to the rounded pattern.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [47]
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Sorted by citations
Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works
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- Authors
- van Rompay, T. J. L., Finger, F., Saakes, D., & Fenko, A.
- Affiliations
- University of Twente (NL)
- Korea Advanced Institute of Science and Technology (KR)
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2017-12
- Volume
- 62
- Pages
- 332-339
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2562730304
- Cited by
- 70
- References
- 45
- Citations by year
- 2026: 2 · 2025: 6 · 2024: 9 · 2023: 3 · 2022: 5 · 2021: 5 · 2020: 8 · 2019: 9 · 2018: 20 · 2017: 3
- FWCI
- 22.20
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Quality and Preference (publishedVersion)
- VU Research Portal (publishedVersion)
- University of Twente Research Information (submittedVersion, other-oa)
- University of Twente Research Information (submittedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Topics
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Packaging Perceptions and Trends
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Retail Behavior Studies
- Keywords
- surface patterns, tactile cues, taste perception, coffee, chocolate drink, bitterness, taste intensity, congruences, sensory experience
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