Abstract It has been demonstrated previously that the surface textures of product packaging and servingware can impact the perceived taste and mouthfeel of various different foods and beverages. The present study was designed to investigate whether coffee cups with different surface textures would influence the judgment of taste and mouthfeel attributes in specialty coffee by experts (Q-graders) and amateur consumers alike. A total of 231 participants were tested in one of the three studies. A preliminary test conducted at a specialty coffee event in Russia indicated that rubbing a swatch of sandpaper whilst drinking coffee influenced perceived body and aftertaste qualities. In the two main studies (Experiment 1 for Q-graders, and Experiment 2 for amateurs), the participants evaluated a sample of specialty coffee (a different coffee in each study) served in either a smooth or a rough ceramic cup. The coffee was rated by the Q-graders as tasting significantly more acidic when sampled from the rough cup, as opposed to the smooth, whereas the amateurs perceived the coffee as being significantly sweeter when tasted from the smooth cup rather than from the rough cup instead. Both Q-graders and amateurs judged the aftertaste as significantly dryer when tasted from the rough rather than from the smooth cup. The perception of body was not significantly affected in any of the experiments. These results demonstrate that haptic cues influence the judgment of basic tastes as well as mouthfeel attributes in specialty coffee, for both experts and amateur consumers. Such results should be considered by the industry when designing innovative coatings for coffee cups. In addition to innovation, though, it is important to create cups that convey some functional and/or perceptual benefit for the coffee drinking experience.

中文翻译：

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杯子质地影响特色咖啡评价中的味道和触觉判断

摘要 先前已经证明，产品包装和服务器具的表面纹理会影响各种不同食品和饮料的感知味道和口感。本研究旨在调查具有不同表面纹理的咖啡杯是否会影响专家（Q-graders）和业余消费者对精品咖啡的口味和口感属性的判断。在三项研究中的一项中，共有 231 名参与者接受了测试。在俄罗斯的一次精品咖啡活动中进行的初步测试表明，在喝咖啡的同时摩擦一块砂纸会影响感知的身体和余味质量。在两项主要研究中（针对 Q 级学生的实验 1，针对业余爱好者的实验 2），参与者评估了盛在光滑或粗糙陶瓷杯中的特色咖啡样品（每项研究中的咖啡不同）。Q-graders 认为从粗糙杯中取样时，咖啡的酸度明显高于光滑杯，而不是光滑杯，而业余爱好者认为从光滑杯而不是从粗糙杯中品尝咖啡时，咖啡明显更甜. Q-graders 和业余爱好者都认为当从粗糙的杯子而不是从光滑的杯子品尝时，余味明显干燥。在任何实验中，对身体的感知都没有受到显着影响。这些结果表明，无论是专家还是业余消费者，触觉线索都会影响对精品咖啡的基本口味和口感属性的判断。业界在为咖啡杯设计创新涂层时应考虑到此类结果。然而，除了创新之外，创造能够为咖啡饮用体验传达一些功能和/或感知优势的杯子也很重要。