assessing the impact of the tableware and other contextual variables on multisensory flavour perception评估的影响餐具和其他上下文变量多种感觉的味道感觉.pdfVIP

Spence et al. Flavour 2012, 1:7 /content/1/1/7 REVIEW Open Access Assessing the impact of the tableware and other contextual variables on multisensory flavour perception Charles Spence1*†, Vanessa Harrar1† and Betina Piqueras-Fiszman1,2† Abstract Currently little is known about how the non-edible items associated with eating and drinking (tableware items such as the plates, bowls, cutlery, glasses, bottles, condiment containers, etc.), or even environmental factors (such as the lighting and/or background music), affect people’s perception of foodstuffs. Here, we review the latest evidence demonstrating the importance of these contextual variables on the consumer’s behavioural and hedonic response to, and sensory perception of, a variety of food and drink items. These effects are explained by a combination of psychological factors (high level attributes, such as perceived quality, that may be mediating the effects under consideration), perceptual factors (such as the Ebbinghaus-Titchener size-contrast illusion and colour contrast in the case of the colour of the plateware affecting taste/flavour perception), and physiological-chemical factors (such as differences in the release of volatile organic compounds from differently-shaped wine glasses). Together, these factors help to explain the growing body of evidence demonstrating that both the tableware and the environment can have a profound effect on our perception of food and drink. Keywords: Cutlery, Tableware, Contextual factors, Flavour, Liking, Multisensory, Weight, Colour, Size, Material Review people’s perception of, and response to, foods and Research on the topic of flavour perception has grown beverages. rapidly over the last decade or so