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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
Version:
Accepted manuscript

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Publisher copy:
10.1016/j.foodqual.2016.02.007

Authors


Juravle, G More by this author
More by this author
Department:
Oxford, MSD, Experimental Psychology
Wellcome Trust Society Award More from this funder
Publisher:
Elsevier Ltd. 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
Pubs id:
pubs:618503
URN:
uri:c68a3630-66d0-43a1-a42b-d2e26795c172
UUID:
uuid:c68a3630-66d0-43a1-a42b-d2e26795c172
Local pid:
pubs:618503

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