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Journal article

Haptic exploration of plateware alters the perceived texture and taste of food

Abstract:

We report two naturalistic citizen science experiments designed to highlight the influence of the texture of plateware on people's rating of the mouthfeel and taste of food (specifically, biscuits) sampled from that plateware. In the first experiment, participants tasted a biscuit from a pair of plates, one having a rough and the other a smooth finish. In the second experiment, participants tasted biscuits and jelly babies; participants rated the mouthfeel and taste of the two foodstuffs. The...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.foodqual.2016.02.007

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Role:
Author
Wellcome Trust Society Award More from this funder
Publisher:
Elsevier Publisher's website
Journal:
Food Quality and Preference Journal website
Volume:
50
Pages:
129-134
Publication date:
2016-02-08
Acceptance date:
2016-02-07
DOI:
ISSN:
0950-3293
Source identifiers:
618503
Keywords:
Pubs id:
pubs:618503
UUID:
uuid:c68a3630-66d0-43a1-a42b-d2e26795c172
Local pid:
pubs:618503
Deposit date:
2016-09-08

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