Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects

Hummel, Thomas; Delwiche, J.; Schmidt, Christiane Sybille; Hüttenbrink, Karl-Bernd

doi:10.1016/s0195-6663(03)00082-5

Cited by 71 publications

(55 citation statements)

References 19 publications

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“…For instance, certain glass shapes will presumably release more organic molecules from wine than other glass shapes [38]. However, this review suggests that it is a drinker's (or taster's) awareness of the glass shape and size that appears to be crucial in order for the shape/size of the glass to affect the aroma and flavour of the wine [35]. Similarly, spoons made from different metals might taste different because they interact with foods (probably differently depending on the properties of the food item itself, and the material of the spoons, such as their pH or temperature).…”

Section: Discussionmentioning

confidence: 99%

“…In such laboratory based experiments in which the participant has no awareness of the particular glass, there appears to be no differences between the aromas of the wines served from, or stored in, different glasses. However, when a person has some awareness of the glass, either seeing the glass or, in the case of those experiments where participants have been blindfolded, holding it, the glass does appear to have an effect on their perception of the wine [35]. Thus, it would appear that the glass can affect the taste, flavour, and aroma of the wine, but only if the consumer has sufficient awareness of the physical properties of the glass.…”

Section: Cups and Glassesmentioning

confidence: 99%

“…Researchers have, for example, investigated the effect of varying the material, colour, and shape of the glass on the perceived aroma, taste, and flavour of wine (e.g., [33,34]; see [35] for a review). In one such study, Ross, Bohlscheid, and Weller [36] demonstrated that two red wines (a Syrah and a Pinot Noir) were more liked by a trained panel when tasted from a blue wine glass as compared to when served from a more traditional clear wine glass under normal whitelight illumination.…”

Section: Cups and Glassesmentioning

confidence: 99%

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Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

Spence

Harrar

Piqueras‐Fiszman

2012

Flavour

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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 ReviewResearch on the topic of flavour perception has grown rapidly over the last decade or so (see Figure 1). In particular, the relative contributions of the various sensory cues (i.e., olfactory, gustatory, somatosensory, auditory, visual, and trigeminal) to multisensory flavour perception have been examined for a wide variety of different food and beverage items (see [1,2] for reviews). While a number of recent studies have also highlighted the importance of atmospheric/environmental cues in determining what, how much, and how quickly, we eat and drink, and even how much we report liking the experience ([3,4]; for reviews, see [5,6]), far less research has studied the role of the tableware on eating, drinking, and flavour perception. Below, we review the latest evidence highlighting the significant effect that the non-edible components of eating and drinking (e.g., the cutlery, plateware, glassware, condiment containers, menus, and atmosphere) can have on people's perception of, and response to, foods and beverages. CutleryCutlery, by which we mean forks, knives, and spoons, has been in widespread use for nearly 200 years now (e.g., [7,8]). Traditionally, it was made from a wide variety of different materials, such as wood, bone, ceramic, iron, brass pewter, etc. Nowadays, though, the range of materials used for cutlery is much narrower, mainly limited to stainless steel, silver, plastic, or wood (for chopsticks and the cutlery often found in ecofriendly coffee shops). This streamlining of materials has probably resulted from a combination of factors including: the ease and cost of manufacture/production, the ease of cleaning, environmental impact, and any taste transferred from the cutlery to the food.Lau...

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Section: Discussionmentioning

confidence: 99%

Section: Cups and Glassesmentioning

confidence: 99%

Section: Cups and Glassesmentioning

confidence: 99%

See 1 more Smart Citation

Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

Spence

Harrar

Piqueras‐Fiszman

2012

Flavour

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“…The shape of a glass can also influence the perceived aroma and odour of wine, at least when people are aware of the dimensions of the glass from which they happen to be tasting [18] (also see [19], for a review). The material from which a container is made has also been shown to affect participants' experience of drinking tea and soft drinks [20].…”

Section: Introductionmentioning

confidence: 99%

Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison

Wan

Velasco

Michel

et al. 2014

Flavour

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Background: We report a cross-cultural study designed to investigate whether the type of receptacle in which a coloured beverage is presented influences the colour-flavour associations that consumers make. Participants from the United States of America (USA) and China were shown photographs of red, green, yellow, blue, orange, brown, and clear liquids in a water glass, a wine glass, a cocktail glass, and a plastic cup.

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“…Glass shape, and especially its open aperture, is therefore also suspected to play an important role as concerns the kinetics of CO 2 and flavor release during champagne tasting. From the taster's point of view, the perception of wine flavors was indeed found to be influenced by glass shape [11,12]. From the consumer point of view, the role of effervescence is indeed essential in champagne, sparkling wines, beers, and to a great extent, in any other carbonated beverage [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Temperature Dependence of Ascending Bubble-Driven Flow Patterns Found in Champagne Glasses as Determined through Numerical Modeling

Beaumont

Popa

Liger-Belair

et al. 2013

Advances in Mechanical Engineering

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A numerical modeling of bubble-driven flow patterns in a glass of champagne has been carried out for three champagne temperatures, by using the finite-volume method by CFD (computational fluid dynamics). In order to define source terms for flow regime and to reproduce accurately the bubble nucleation process responsible for champagne effervescence, specific subroutines for the gaseous phase have been added to the main numerical model. These subroutines allow the modeling of bubbles behavior based on semiempirical formulas relating to bubble diameter, mass transfer, velocity, and drag force. Both ascending bubble dynamics and bubble-driven flow patterns dynamics were examined, respectively, 60 s, 180 s, and 300 s after pouring champagne into the glass. Details and development of the various steps of modeling are presented in this paper, showing that the bubble-driven flow patterns velocities of the liquid phase significantly vary with the champagne temperature.

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Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects

Cited by 71 publications

References 19 publications

Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison

Temperature Dependence of Ascending Bubble-Driven Flow Patterns Found in Champagne Glasses as Determined through Numerical Modeling

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