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“Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience
Food Quality and Preference ( IF 5.3 ) Pub Date : 2020-07-01 , DOI: 10.1016/j.foodqual.2020.103914 Ragita C. Pramudya , Dipankar Choudhury , Min Zou , Han-Seok Seo
Food Quality and Preference ( IF 5.3 ) Pub Date : 2020-07-01 , DOI: 10.1016/j.foodqual.2020.103914 Ragita C. Pramudya , Dipankar Choudhury , Min Zou , Han-Seok Seo
Abstract Since a variety of packaging and containers have become commercially available in the market, there has been a rapidly growing interest in the influences of hand-feel touch cues on consumer perceptions and emotional responses toward food and beverage products. This study aimed to determine whether hand-feel touch cues of cup-sleeve materials could be associated with imagined (Study 1) and consumed (Study 2) basic tastes, and thereby affect the perception of brewed coffee (Study 3). Participants were asked to evaluate twelve different cup-sleeve materials with respect to evoked emotions and their degree of matching with each of the four basic taste qualities and brewed coffee-related flavor attributes (Study 1). Individual cup-sleeve materials were found to be more associated with specific taste qualities, coffee-related flavors, and emotions. Hand-feel touch cues of different sleeves were also found to be associated with taste qualities consumed (Study 2). For example, towel, linen, stainless steel, and cardboard materials were matched with sweet, salty, sour, and bitter taste qualities, respectively. Specific physical characteristics of cup-sleeve materials were found to be involved in mediating such cross-modal associations between hand-feel touch and taste cues. In Study 3, participants were asked to evaluate brewed coffee samples in paper cups both with cardboard sleeves and those made from the other test materials (towel, linen, and stainless steel). While participants rated black coffee samples with a towel sleeve less bitter than those with a cardboard sleeve, such differences were not observed in other pairwise comparisons. In conclusion, this study provided empirical evidence that hand-feel touch cues can be associated with specific taste or coffee-related flavor attributes, thereby modulating consumer perception of brewed coffee.
中文翻译:
“苦味”:在咖啡消费体验的背景下,手感和味觉线索之间的跨模态关联
摘要 由于各种包装和容器已在市场上销售,人们对手感触感对消费者对食品和饮料产品的感知和情绪反应的影响的兴趣迅速增长。本研究旨在确定杯套材料的手感触觉线索是否与想象(研究 1)和消费(研究 2)的基本口味相关,从而影响对煮好的咖啡的感知(研究 3)。参与者被要求评估 12 种不同的杯套材料在诱发情绪方面以及它们与四种基本味道品质中每一种的匹配程度以及与煮咖啡相关的风味属性(研究 1)。发现单个杯套材料与特定的口味品质、与咖啡相关的风味、和情绪。还发现不同袖子的手感触感与食用的味道品质有关(研究 2)。例如,毛巾、亚麻布、不锈钢和纸板材料分别与甜味、咸味、酸味和苦味品质相匹配。发现杯套材料的特定物理特性涉及介导手感触觉和味觉线索之间的这种跨模式关联。在研究 3 中,参与者被要求评估纸杯中的冲泡咖啡样品,这些纸杯有纸板套和由其他测试材料(毛巾、亚麻布和不锈钢)制成的纸杯。虽然参与者对毛巾套的黑咖啡样品的评价低于纸板套的黑咖啡样品,但在其他成对比较中没有观察到这种差异。综上所述,
更新日期:2020-07-01
中文翻译:
“苦味”:在咖啡消费体验的背景下,手感和味觉线索之间的跨模态关联
摘要 由于各种包装和容器已在市场上销售,人们对手感触感对消费者对食品和饮料产品的感知和情绪反应的影响的兴趣迅速增长。本研究旨在确定杯套材料的手感触觉线索是否与想象(研究 1)和消费(研究 2)的基本口味相关,从而影响对煮好的咖啡的感知(研究 3)。参与者被要求评估 12 种不同的杯套材料在诱发情绪方面以及它们与四种基本味道品质中每一种的匹配程度以及与煮咖啡相关的风味属性(研究 1)。发现单个杯套材料与特定的口味品质、与咖啡相关的风味、和情绪。还发现不同袖子的手感触感与食用的味道品质有关(研究 2)。例如,毛巾、亚麻布、不锈钢和纸板材料分别与甜味、咸味、酸味和苦味品质相匹配。发现杯套材料的特定物理特性涉及介导手感触觉和味觉线索之间的这种跨模式关联。在研究 3 中,参与者被要求评估纸杯中的冲泡咖啡样品,这些纸杯有纸板套和由其他测试材料(毛巾、亚麻布和不锈钢)制成的纸杯。虽然参与者对毛巾套的黑咖啡样品的评价低于纸板套的黑咖啡样品,但在其他成对比较中没有观察到这种差异。综上所述,