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Cited by 128Sensory Analysis and Statistical MethodsMultisensory perception and integrationNutrition, Health and Food Behavior

The DOI matches its Crossref record; 46 of the 47 references it cites were found in a registry or an index.

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 access
Harrar, Vanessa, Spence, Charles·2013·Flavour
DOI 10.1186/2044-7248-2-21
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Abstract

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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Research works printed but not linked: 2

  1. Gal D, Wheeler SC, Shiv B: Cross-modal influences on gustatory perception. 2007, Available at SSRN: http://ssrn.com/abstract=1030197
  2. Gallace A, Spence C: In touch with the future: From cognitive neuroscience to virtual reality. 2013, Oxford: Oxford University Press, in Press

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Metadata

Authors
Harrar, V., & Spence, C.
Affiliations
University of Oxford (GB)
Corresponding author
Harrar, Vanessa
ORCID
Venue
Flavour
Publisher
Springer Science and Business Media LLC
Published
2013-06-26
Volume
2
Issue
1
ISSN
2044-7248 (ISSN-L)
DOI
10.1186/2044-7248-2-21
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
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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