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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The...
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... gain an overview on how the response variables were interrelated, Pearson's correlation coefficients were generated for all response variables for all flavour variants combined. It showed, as expected, that preference was positively correlated with perceived sweetness, and it was negatively correlated with perceived bitterness and sourness (see Table 3). Furthermore, carbonation was positively correlated with perceived sourness and bitterness, which was in line with previous research that suggested that people perceive carbonation as acidic [34]. ...
Citations
... The relationship between the influence of product-intrinsic and productextrinsic factors on people's perception of, and preference for, drinks is undoubtedly complex (Mielby et al., 2018). The visual and auditory attributes of the environment have been shown to affect perception and direct attention (Betancur et al., 2020;Cantu et al., 2022;Connors and Sobell, 1986;Franco et al., 2017;Gómez-Corona et al., 2017;Istiani et al., 2023a;Spence, 2015;Stenfors et al., 2019;Yoshimura et al., 2011). ...
The latest research demonstrates that people’s perception of orange juice can be influenced by the shape/type of receptacle in which it happens to be served. Two studies are reported that were designed to investigate the impact, if any, that the shape/type of glass might exert over the perception of the contents, the emotions induced on tasting the juice and the consumer’s intention to purchase orange juice. The same quantity of orange juice (100 ml) was presented and evaluated in three different glasses: a straight-sided, a curved and a tapered glass. Questionnaires were used to assess taste (aroma, flavour intensity, sweetness, freshness and fruitiness), pleasantness and intention to buy orange juice. Study 2 assessed the impact of the same three glasses in two digitally rendered atmospheric conditions (nature vs urban). In Study 1, the perceived sweetness and pleasantness of the orange juice was significantly influenced by the shape/type of the glass in which it was presented. Study 2 reported significant interactions between condition (nature vs urban) and glass shape (tapered, straight-sided and curved). Perceived aroma, flavour intensity and pleasantness were all significantly affected by the simulated audiovisual context or atmosphere. Compared to the urban condition, perceived aroma, freshness, fruitiness and pleasantness were rated significantly higher in the nature condition. On the other hand, flavour intensity and sweetness were rated significantly higher in the urban condition than in the natural condition. These results are likely to be relevant for those interested in providing food services, or company managers offering beverages to their customers.
... As a method for adjusting the stimuli of carbonated beverages without electrical stimulation, Mielby et al. found that the subjects felt more carbonation when the cup's weight was heavier [20]. This method can increase and decrease the perceived stimuli when drinking carbonated beverages, but it is difficult to adjust the intensity of a particular stimulus in real-time according to the user's requirements. ...
Carbonated beverages provide a distinct sensory experience; some enjoy it while others dislike it. Consumers should be aware of the intensity of stimuli when drinking carbonated beverages already offered and be able to adjust it according to their preferences. However, no proposal is currently available to customize the stimulation intensity according to consumers’ preferences before they drink it. In this study, we proposed a non-contact estimation function using a CO\(_2\) sensor to estimate the stimulate intensity of carbonated beverages, along with an adjustment function using ultrasonic waves to reduce the intensity. Our method measures the carbonation level diffused from the surface of carbonated beverages with a CO\(_2\) sensor and calculates feature values based on the time variation for machine learning. As a result of our experiment, both the estimation function and the adjustment function achieved the required levels of accuracy, allowing precise estimation and adjustment under diverse conditions.
... A further 13 studies found mixed or limited evidence of the influence of extrinsic colour on flavour perception (Bschaden, Dörsam, Cvetko, Kalamala, & Stroebele-Benschop, 2020;, 2021Chen, Huang, Faber, Makransky, & Perez-Cueto, 2020;Harrar, Piqueras-Fiszman, & Spence, 2011;Harrar & Spence, 2013;Mielby et al., 2018;Risso et al., 2015;Sakarya & Taylan, 2022;Sugrue & Dando, 2018;Tijssen et al., 2017;Van Doorn et al., 2014). Virtual environments containing reddish and round elements increased sweetness perception of grenadine syrup diluted with water compared with those environments with black and angular cues, while the virtual environments did not significantly alter the perception of bitterness (Chen et al., 2020). ...
A multitude of crossmodal correspondences have now been documented between taste (gustation) and visual features (such as hue). In the present study, new analytical methods are used to investigate taste-colour correspondences in a more fine-grained manner while also investigating potential underlying mechanisms. In Experiment 1, image processing analysis is used to evaluate whether searching online for visual images associated with specific taste words (e.g., bitter, sweet) generates outcomes with colour proportions similar to those that have been documented in the literature on taste-colour correspondences. Colour-taste matching tasks incorporating a much wider colour space than tested in previous studies, were assessed in Experiments 2 and 3. Experiments 3 and 4 assessed the extent to which the statistical regularities of the environment, as captured by food object categories, might help to explain the aforementioned correspondences and to what extent the correspondences are present in online content associated to specific tastes, respectively. Experiment 5 evaluated the role of statistical regularities in underpinning colour-taste correspondences related to the stage of ripening of fruit. Overall, the findings revealed consistent associations between specific colours and tastes, in a more nuanced manner than demonstrated in previous studies, while showing that both food object categories and the stage of fruit ripening significantly influenced colour and taste perceptions. This, in turn, suggests that people might base these correspondences on both the foods present in their environments, as well as the natural changes that they undergo as they ripe. The results are discussed in light of the different accounts suggested to explain colour-taste correspondences.
... The relationship between multisensory eating and drinking dimensions is divided into internal and external factors. The internal factors include the specific characteristics of the food and beverage itself, such as food colour (Koch & Koch, 2003;Spence, 2015b;, types and colour of the package (Guéguen, 2003;Mielby et al., 2018;Pramudya & Seo, 2019), shapes (Ngo et al., 2013;Wan et al., 2014), food or drink temperature (Pramudya & Seo, 2018), the food name sound and the sound when the food is consumed (like a crisp sound of the chips) (Crisinel & Spence, 2009, 2010Ngo et al., 2013). ...
Drinking (as well as eating) represents a fundamental multisensory experience of our lives. Recent studies have proposed the implementation of multisensory contexts to improve the taste perception of food and beverages. This topic becomes relevant when considering the possibility of promoting the consumption of healthy beverages (e.g., orange juice). Only a few studies have concentrated on the multisensory features of the indoor environment (e.g., acoustic and visual context) reporting effects on the perception of healthy beverages. This study investigates how multisensory indoor environments modify the taste perception while drinking orange juice. By controlling the room microclimate and combining the correlated colour temperature of lighting (i.e. warm and cool) and the background wall colour (i.e., red, green) in the Sens i-Lab, with different audio stimuli (i.e. low and high-frequency pure tone), participants were invited to taste the low-sugar orange juice and to rate the fruit juice aroma, sweetness, sourness, bitterness, freshness, and thickness. The results showed that listening to a high-frequency tone in an environment with warm lighting and a red background increases the sweetness perception of orange juice compared to the control environment. In addition, compared to the control condition, the juice aroma was rated more intense in almost all multisensory conditions and thicker with cool lighting and a green background while listening to a low-frequency tone. Our findings suggested that the development of multisensory design can contribute to interior design strategies and design innovation in food architecture, where people can improve their taste in healthy foods and beverages.
... A further 13 studies found mixed or limited evidence of the influence of extrinsic colour on flavour perception (Bschaden, Dörsam, Cvetko, Kalamala, & Stroebele-Benschop, 2020;, 2021Chen, Huang, Faber, Makransky, & Perez-Cueto, 2020;Harrar, Piqueras-Fiszman, & Spence, 2011;Harrar & Spence, 2013;Mielby et al., 2018;Risso et al., 2015;Sakarya & Taylan, 2022;Sugrue & Dando, 2018;Tijssen et al., 2017;Van Doorn et al., 2014). Virtual environments containing reddish and round elements increased sweetness perception of grenadine syrup diluted with water compared with those environments with black and angular cues, while the virtual environments did not significantly alter the perception of bitterness (Chen et al., 2020). ...
There has been a noticeable increase of interest in research on multisensory flavour perception in recent years. Humans are visually dominant creatures and a growing body of research has investigated how visual cues influence taste/flavour perception. At the same time, however, several null or limited findings have also been published recently; that is, studies showing either partial demonstrations or else failing to find any evidence in their data for the influence of specific visual cues on taste/flavour perception. By performing a systematic review and a critical evaluation of the literature that has been published to date, the present paper reveals whether and when visual cues (e.g., colour and shape) affect taste/flavour perception: The reviewed research demonstrates that visual cues can significantly affect taste/flavour perception under certain conditions, but that mixed, limited, and/or null results have also been reported in a number of other studies. We discuss potential moderators (the salience/attentional capture of visual cues, the strength of association between visual cues and taste/flavour, the perceived diagnosticity of visual cues regarding the signalling of taste/flavour, the evaluative malleability of food judgments) that might help to explain a number of the inconsistent findings that have appeared in the literature since 2011. Several important areas of future research in this area of inquiry are also identified.
... Suatu bahan makanan yang dinilai bergizi tinggi, enak dan akan dimakan jika warnanya sedap dipandang (Tetelepta, 2015). Efek warna merupakan pertama-tama yang dinilai pada preferensi konsumen (Mielby et al., 2018) Berdasarkan hasil penilaian konsumen terhadap warna produk kerupuk sagu terdapat 30% menyatakan suka terhadap warna kerupuk sagu, 10% sangat suka, 45% netral dan 15% yang menyatakan tidak suka terhadap warna kerupuk sagu. Hal tersebut menunjukkan bahwa setiap konsumen memiliki selera terhadap aroma yang berbeda-beda. ...
Sago crackers are a local food agroindustry product that is being developed into food made from sago to support food diversification programs. This study aims to describe sago crackers' processing and test consumer preferences for sago crackers to develop the sago agroindustry. Respondents used by student consumers and the general public were 20 consumers using the five senses in the form of taste, aroma, texture, color, and packaging. The consumer's preference level test was conducted through an organoleptic approach test. The analytical technique used is descriptive quantitative using a Likert scale. The test results showed that the assessment of sago cracker products with the highest taste attribute was 45% (like), the highest texture rating was 56% (like), the highest aroma rating was 46% (like), and the highest color rating was 45% (neutral). Meanwhile, the highest packaging attribute assessment was 60% (do not like). Thus, consumer preferences for the attributes of crackers are, on average good, except for the packaging attributes, which are not good, so the packaging attributes need to be improved.
... In other words, reduced sensitivity would tend to lead to a bias in amount served as well as estimations of amount served. a1111111111 a1111111111 a1111111111 a1111111111 a1111111111 A few recent studies have supported the idea that weight cues can contribute to food evaluation [8][9][10][11][12]. However, these studies all focused on food judgment and consumption experience-i.e., taste, perceived quality-while not addressing the impact of weight on food serving and consumption. ...
... Weight of food packaging, such as bottles, has been shown to affect judgment of drink price and quality, with heavier bottles seen as more expensive, and accordingly of greater quality [10]. Similar findings were found with serving cups, with beverages served in heavier cups being perceived as having more intense flavor [11] for some drink flavors. Similarly, the weight of food packaging has been shown to influence judgment of food tastiness, with heavier packages leading to increased judgment of quality, as well as intensity of flavor [34]. ...
The current work demonstrates that people serve themselves greater amounts of food when carrying heavier serving dishes. This effect occurs because increases in carried weight lower consumers' sensitivity to the weight of the food served. Decreased sensitivity to weight of food served in turn leads people to continue serving past the point where they would normally stop. The paper demonstrates this effect across two lab studies involving actual food serving (with a third lab study extending the outcomes to unhealthy food choices reported in the S1 Appendix). The studies also demonstrate liking for the food moderates the effect, such that carrying greater weight leads people to serve an increased amount of liked, but not of less well liked, foods. The findings extend prior research regarding the effects of dish weight on food judgment to provide a first demonstration of effects of weight not only on judgment but on behavior. In this, they help expand our understanding of the ways in which elements in the eating environment effects food consumption. In addition, the studies provide initial evidence for the mechanism behind the phenomenon: reduced sensitivity to weight. The research carries important implications for public well being, given that increases in serving sizes may contribute to obesity.
... The effect of date seeds and pulp composition on color, flavor and overall acceptability of prepared coffees was significant and highly significant for aroma, while non-significant for appearance of instant coffees (Table.5). Color is an important parameter when it comes to sensory attributes, but color seems to be affected by packaging of coffee powders and exposure of some prepared packages to more sunlight (Mielby et al., 2018).The reason for strong aroma of CB0 (control) was due to presence of pure Arabica Coffee beans and thus presence of caffeic acid in powder which has pungent smell (Marek et al., 2020). The reason behind the same appearance of prepared products might be the color similarities of Arabica Coffee beans with date seed powder, which has same brownish appearance (Niazi et al., 2017). ...
The health-conscious consumers are interested in replacing health-deteriorating drinks with functional beverages in current epochs. There is no higher truth that coffee consumption reduces risk of type II diabetes, Alzheimer, and other brain anomalies but it is also the fact that CGA (chlorogenic acid) and caffeine in coffee may pose risk of cardiovascular diseases and unhealthy mood fluctuations. Various health concerns of coffee consumption urge the need to produce a caffeine-free healthy alternative to coffee, which should also acquire the taste attributes of coffee. The development of instant coffee powder using date seeds and pomace powder for improved cognitive function can break new grounds in the market. The goal of the current study was to investigate the compositional profile of coffee prepared from date pomace and date seed powder. Date seeds were roasted at 200 °C for 20 min and a blend was made in combination with date pomace, milk powder and coconut as flavor enhancer. Proximate analysis of coffee powder such as moisture, ash, crude fat, crude protein, crude fiber and NFE percentages was determined. The results showed that prepared coffee powders contained significant fiber, low fat, less protein and a nearly equal percentage of moisture and ash as compared to Coffea arabica powder (control), with nearly zero caffeine content. Preliminary tests such as color, acidity, calories, total polyphenols, DPPH test, and FRAP assay were carried out because the study attempted to replace Arabica coffee beans with date beans. Phytochemical screening of coffee powders revealed that total phenolic content was highest for CB4 (20.90 ± 0.46 mg/g) which contained maximum date seed powder (35 %). Similarly, DPPH and FRAP assay were also found maximum for CB4 which were 81.11 ± 0.32 % and 23.17 ± 0.44 % respectively. Acidity and caffeine of prepared coffee powders were lower than control. It is hypothesized that decaf coffee may substitute caffeinated coffee for neurological health.
... Besides, the perception of the flavor and sweetness intensity was also affected by the interaction between the type of dessert and the color of the plate. Another example concerning the impact of serving ware on consumers' evaluation is the study of [23]. These researchers compared carbonated, aromatized non-alcoholic beers in receptacles that differed in terms of their color (red or black) and weight. ...
Studying foods and beverages in the meal context is needed to better understand consumers’ behaviors toward products. Since Meiselman in 1992, who advocated for the study of real foods in real contexts with real people, researchers try to move beyond the lab. Nevertheless, moving towards more ecological studies is challenging and still needs further investigation due to the hidden variety behind the concept of meal. The present chapter describes the concept and components of a meal, the variables (related to the serving size, food and beverage combinations, and context) that may affect consumers’ evaluations, the current methods to be applied (contextual approaches and measurements), and the main aspects to consider when conducting consumer research on this field.Key wordsMeal evaluationsContextContextual variablesFoodstuffs
... Previous studies have found that consumer perception and acceptance of food or beverage samples change with environmental contexts, ranging from macro-level variables (e.g., geographical location, eating place, or climate) to micro-level variables (e.g., table setting, cutlery items, ambient lighting, or background sound) . Notably, as shown in Figure 1, previous studies have demonstrated variations in consumer perception or acceptance of food or beverage samples as functions of utensil factors, such as colors [7][8][9][10][11][12][13][14][15][16][17], shapes [8,13,15,[18][19][20], sizes [8,17,21], surface textures [22][23][24], materials [25][26][27][28][29][30][31][32][33], weights [8,11,34], and decorations [35][36][37]. For example, Tu et al. [16] demonstrated that food served on a red plate was perceived as spicier than that served on a white or green plate. ...
... Previous studies have found that consumer perception and acceptance of food or beverage samples change with environmental contexts, ranging from macro-level variables (e.g., geographical location, eating place, or climate) to micro-level variables (e.g., table setting, cutlery items, ambient lighting, or background sound) . Notably, as shown in Figure 1, previous studies have demonstrated variations in consumer perception or acceptance of food or beverage samples as functions of utensil factors, such as colors [7][8][9][10][11][12][13][14][15][16][17], shapes [8,13,15,[18][19][20], sizes [8,17,21], surface textures [22][23][24], materials [25][26][27][28][29][30][31][32][33], weights [8,11,34], and decorations [35][36][37]. For example, Tu et al. [16] demonstrated that food served on a red plate was perceived as spicier than that served on a white or green plate. ...
... Carvalho and Spence [7] also found that congruency of cup colors with the type of specialty coffee can increase liking and decrease the perceived acidity of the coffee beverage consumed. In addition to the color cues, the weights or sizes of containers have been found to affect consumer perception of food or beverage samples [8,11,17,34]. Yogurt consumed in heavier bowls was significantly more liked, perceived to be denser, and of a higher cost compared to those consumed in lighter bowls [34]. Interestingly, yogurt was also perceived as denser and more expensive when tasted with a lighter plastic spoon, rather than with heavier spoons [8]. ...
Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared chicken-flavored ramen noodle samples and evaluated them for attribute perception and acceptance, under two utensil conditions, using either their utensils (“Personal”) or uniform utensils provided (“Uniform”). Participants also rated their liking of forks/spoons, bowls, and eating environments, respectively, and attentiveness to sensory evaluation under each utensil condition. Results of the in-home testing showed that participants liked ramen noodle samples and their flavors under the “Personal” condition significantly more than under the “Uniform” condition. Ramen noodle samples evaluated under the “Uniform” condition were significantly higher in terms of saltiness than those evaluated under the “Personal” condition. Participants liked forks/spoons, bowls, and eating environments used under the “Personal” condition significantly more than those used under the “Uniform” condition. While overall likings of ramen noodle samples, evaluated under the “Personal” condition, significantly increased with an increase in hedonic ratings of forks/spoons or bowls, such significant correlations were not observed under the “Uniform” condition. In other words, providing uniform utensils (forks, spoons, and bowls) to participants in the in-home testing can reduce the influences of utensils on consumer likings of ramen noodle samples evaluated at home. In conclusion, this study suggests that sensory professionals should consider providing uniform utensils when they want to focus solely on consumer perception and acceptance of food samples by minimizing influences of environmental contexts, especially utensils, in the “in-home” testing.
