Bittersweet Findings: Round Cups Fail to Induce Sweeter Taste

Machiels, Casparus J.A.

doi:10.3390/beverages4010012

Cited by 28 publications

(24 citation statements)

References 24 publications

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“…Besides a study on different coloured yoghurts sampled with spoons of different colours [ 50 ], a study on the effect of receptacle shape on taste perception of two different beverage types [ 40 ], and the study on different levels of carbonated water served in different coloured receptacles [ 29 ], the present study is one of the first of its kind to focus on the combined effects of intrinsic and extrinsic factors on beverage preference and flavour perception. It was therefore interesting to determine whether there were any significant interactions, particularly between product flavour (intrinsic) and receptacle weight/colour (extrinsic).…”

Section: Discussionmentioning

confidence: 99%

“…There is also evidence that the flavour of the foodstuff itself can moderate the influence of extrinsic factors such as colour, shape of receptacle, or background sound [ 26 , 40 , 41 ]. For instance, adding red colouring to tomato salsa samples has been shown to enhance their perceived spiciness, but only when the samples were somewhat spicy to begin with [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

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See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages

Mielby

Wang

Jensen

et al. 2018

Foods

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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage’s sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, the participants liked the raspberry beverage significantly more than the others, while also rating it as tasting sweeter and less bitter than either of the other flavours. Furthermore, there was a more complex interaction effect involving the weight of the receptacle: Specifically, the perceived bitterness of the beverage moderated the relationship between the receptacle weight and the perceived carbonation. At high levels of bitterness, the drinks were perceived to be more carbonated when served from the heavier receptacle as compared to the lighter one. These findings highlight the complex interplay of product extrinsic and intrinsic factors on the flavour/mouthfeel perception and preference for beverages, and stress the importance of taking both internal product development and external packaging into account in the design of health-oriented beverages.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages

Mielby

Wang

Jensen

et al. 2018

Foods

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show abstract

“…Such results are consistent with a small but growing body of research suggesting that the shape of the receptacle can influence the perception of a range of beverages beyond the world of wine (e.g., Cavazzana, Larsson, Hoffmann, Hummel, & Haehner, 2017;Mirabito, Oliphant, Van Doorn, Watson, & Spence, 2017;Van Rompay, Finger, Saakes, & Fenko, 2017; and see Cliff, 2001;Hummel, Delwiche, Schmidt, & Hüttenbrink, 2003;Venturi, Andrich, Sanmartin, Taglieri, Scalabrelli, Ferroni, & Zinnai, 2016, on the shape of the wine glass). That said, it should be noted that simply changing the shape of the drinking receptacle does not always change the taste/flavour of a drink (see Machiels, 2018, for one such recent partial null result). The question, moving forwards, is therefore to identify which specific features of the shape gave rise to this effect, and to determine the relative contribution of psychological to physico-chemical influences on the consumer's tasting experience.…”

Section: Insert Figure 5 About Herementioning

confidence: 99%

Assessing the influence of the coffee cup on the multisensory tasting experience

Spence

Carvalho

2019

Food Quality and Preference

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This review summarizes the latest evidence concerning the impact of the colour, shape, texture, weight, and other material properties of the drinking receptacle on the perception of coffee. The colour of the cup, for instance, has been shown to prime notions of sweetness (e.g., pink cup) or acidity (e.g., yellow or green cup) that may carry over to influence the tasting experience. Meanwhile, the shape and surface feel of the drinking vessel have also been shown to exert a profound influence over the perceived aroma/taste of coffee. Given that the various sensory attributes of the drinking vessel can exert such a striking influence over the drinking experience, the challenge, moving forward, is to optimize the design of the receptacle in order to enhance the multisensory tasting experience for the consumer. Given that different styles/varieties of specialty coffee have different dominant/desirable qualities (e.g., acidity/sweetness), in the future, the design of coffee cups may need to be customized for different coffee drinking experiences (e.g., origin or roast), much as seen in the world of fine wine (with different glasses for different grape varieties).

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“…Instead, one might more fruitfully want to consider the crossmodal correspondences that are invoked by the shape of the glass itself (e.g., see Spence & Deroy, 2012, Spence & Deroy, 2013b, 2013c, 2013dVelasco, Woods, Marks, Cheok, & Spence, 2016), and the more semantic associations with the apparent quality of the glassware (Billing, Öström, & Lagerbielke, 2008). Here it is interesting to note that while a round (rather than straight-sided) glass has been shown to bring out the fruity and sweet notes in both wine (Hummel et al, 2003) and beer (Mirabito, Oliphant, Van Doorn, Watson, & Spence, 2017), simply coating the outside of a 3D-printed cup with round versus angular macrotextural features has a similar effect on the perceived sweetness of a drink (Van Rompay, Finger, Saakes, & Fenko, 2017; though see also Machiels, 2018). Notice how, in the latter case, the flow properties of the liquid in the glasses will have been indistinguishable.…”

Section: The Wine Glassmentioning

confidence: 87%

Wine psychology: basic & applied

Spence

2020

Cogn. Research

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Basic cognitive research can help to explain our response to wine, and the myriad factors that affect it. Wine is a complex, culture-laden, multisensory stimulus, and our perception/experience of its properties is influenced by everything from the packaging in which it is presented through the glassware in which it is served and evaluated. A growing body of experiential wine research now demonstrates that a number of contextual factors, including everything from the colour of the ambient lighting through to background music can exert a profound, and in some cases predictable, influence over the tasting experience. Sonic seasoning-that is, the matching of music or soundscapes with specific wines in order to accentuate or draw attention to certain qualities/attributes in the wine, such as sweetness, length, or body, also represents a rapidly growing area of empirical study. While such multisensory, experiential wine research undoubtedly has a number of practical applications, it also provides insights concerning multisensory perception that are relevant to basic scientists. Furthermore, the findings of the wine research are also often relevant to those marketers interested in understanding how the consumers' perception of any other food or beverage product can potentially be modified.

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Bittersweet Findings: Round Cups Fail to Induce Sweeter Taste

Cited by 28 publications

References 24 publications

See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages

See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages

Assessing the influence of the coffee cup on the multisensory tasting experience

Wine psychology: basic & applied

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