Journal article
A smooth wine? Haptic influences on wine evaluation
- Abstract:
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Although product-extrinsic touch is often overlooked as far as flavour perception is concerned, recent research unequivocally demonstrates that the perceived flavour and hedonic evaluation of foods and drinks can be modulated by the surface texture of packaging materials and servingware (as well, of course, as by the oral-somatosensory texture of the food and drink itself). The present study was designed to assess the impact of touching markedly different surface textures on the wine-tasting ...
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- Publication status:
- Published
- Peer review status:
- Peer reviewed
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- Files:
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(Preview, Accepted manuscript, pdf, 488.3KB, Terms of use)
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- Publisher copy:
- 10.1016/j.ijgfs.2018.08.002
Authors
Funding
Bibliographic Details
- Publisher:
- Elsevier
- Journal:
- International Journal of Gastronomy and Food Science More from this journal
- Volume:
- 14
- Pages:
- 9-13
- Publication date:
- 2018-08-18
- Acceptance date:
- 2018-08-16
- DOI:
- EISSN:
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1878-4518
- ISSN:
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1878-450X
Item Description
- Keywords:
- Pubs id:
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pubs:908922
- UUID:
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uuid:50eaa06a-0e6e-4c3f-a19c-3233c31373e6
- Local pid:
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pubs:908922
- Source identifiers:
-
908922
- Deposit date:
-
2018-08-18
Terms of use
- Copyright holder:
- Elsevier
- Copyright date:
- 2018
- Notes:
- © 2018 Elsevier B.V. All rights reserved. This is the accepted manuscript version of the article. The final version is available online from Elsevier at: https://doi.org/10.1016/j.ijgfs.2018.08.002
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