Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

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• 作者：Qian Janice Wang ; Felipe Reinoso Carvalho ; Dominique Persoone ; Charles Spence
• 关键词：Crossmodal correspondences ; Expectations ; Taste ; Shape ; Mouthfeel ; Chocolate
• 刊名：Flavour
• 出版年：2017
• 出版时间：December 2017
• 年：2017
• 卷：6
• 期：1
• 全文大小：619KB
• 刊物主题：Neurosciences; Chemistry/Food Science, general; Physical Chemistry; Nutrition; Psychology Research; Public Health;
• 出版者：BioMed Central
• ISSN：2044-7248
• 卷排序：6

文摘

BackgroundShape can play an important role in our perception of food. In this study, the consequences of crossmodal correspondences between shape and taste on the expected and actual experience of eating chocolate were evaluated. Participants were given two identical dark chocolates differing only in terms of their shape (round or angular) and then rated their expectations of sweetness, bitterness, creaminess and liking. Subsequently, they rated their experience of those attributes on tasting the chocolates. Repeated-measures multivariate analyses (RM-MANOVA) of variance were conducted to assess the role of chocolate shape and cacao content on expected and post-taste chocolate ratings. In addition, we assessed the differences between expected and post-taste ratings for each chocolate shape.