The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food

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• 作者：Betina Piqueras-Fiszman^a ; ^b ; ^{bepifis@upvnet.upv.es} ; Charles Spence^b
• 关键词：Haptic input ; Texture ; Consumer behaviour ; Sensation transference ; Perception
• 刊名：Food Quality and Preference
• 出版年：2012
• 期刊代码：52_09503293
• 类别：abs
• 出版时间：October, 2012
• 卷：26
• 期：1
• 页码：67-73
• 文件大小：571 K

摘要

Most of the published research on the perception of food texture has focused on what happens in-mouth during consumption. It is, however, important to note that people鈥檚 judgments of food texture can also be influenced by other sensory cues, such as haptic input, be it their direct contact with the food, or possibly also their indirect contact with the product packaging as well. The aim of the present study was to investigate whether changing the surface texture of the product packaging would affect people鈥檚 perception of the product contained within鈥攖hat is, we wanted to know whether the feel of the packaging held in a consumer鈥檚 hand would influence the perceived texture of the food. Participants tasted biscuits and yoghurt samples from pots (yoghurt containers) that varied in terms of their surface texture (rough/granular vs. smooth). Additionally, the foodstuffs also varied in terms of their texture (crunchiness and thickness, respectively). In a 2 脳 2 experimental design, the participants assessed the texture of the foodstuff and their liking for it while holding the pot in their non-dominant hand. The results revealed that the texture of the container influenced participants鈥?ratings of certain of the texture attributes being assessed, namely the most related ones. These findings shed light on the importance of nondiagnostic haptic cues (defined as those that objectively should not identify or prompt any effect) in the perception of food. These results, explained in terms of sensation transference, could have important implications for the food packaging and hospitality sectors.