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
Open accessAbstract
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. 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. 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.
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Harrar and Spence replicated the plate colour results using black versus white spoons with different coloured yoghurts.
“Harrar and Spence [56] replicated these results using black versus white spoons with di erent coloured yoghurts.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [56]
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- Authors
- Harrar, V., & Spence, C.
- Affiliations
- University of Oxford (GB)
- Corresponding author
- Harrar, Vanessa
- Venue
- Flavour
- Published
- 2013-06-26
- Volume
- 2
- Issue
- 1
- ISSN
- 2044-7248 (ISSN-L)
- OpenAlex
- W2106695934
- Cited by
- 124
- References
- 47
- Citations by year
- 2026: 6 · 2025: 8 · 2024: 8 · 2023: 11 · 2022: 12 · 2021: 11 · 2020: 10 · 2019: 10 · 2018: 9 · 2017: 6 · 2016: 12 · 2015: 10 · 2014: 10 · 2013: 1
- FWCI
- 16.40
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Flavour (publishedVersion, cc-by)
- Funders
- University of Oxford
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Keywords
- cutlery, taste perception, perceived sweetness, food liking, color contrast, proprioception, visual cues, dietary habits, yogurt
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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