Do metallic-coated cups affect the perception of specialty coffees? An exploratory study

Carvalho, Fabiana M.; Spence, Charles

doi:10.1016/j.ijgfs.2020.100285

Cited by 14 publications

(13 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“… 5 Here, it is worth noting that while coloured coffee cups have recently been shown to prime the associated taste qualities (e.g., pink-sweet; green and yellow-sour), there is less evidence that cups with metallic appearance set metallic taste expectations (see Carvalho & Spence, 2019 , 2021 ). …”

mentioning

confidence: 99%

Explaining Crossmodal Correspondences Between Colours and Tastes

Spence

Levitan

2021

i-Perception

Self Cite

View full text Add to dashboard Cite

For centuries, if not millennia, people have associated the basic tastes (e.g., sweet, bitter, salty, and sour) with specific colours. While the range of tastes may have changed, and the reasons for wanting to connect the senses in this rather surprising way have undoubtedly differed, there would nevertheless appear to be a surprisingly high degree of consistency regarding this crossmodal mapping among non-synaesthetes that merits further consideration. Traditionally, colour–taste correspondences have often been considered together with odour–colour and flavour–colour correspondences. However, the explanation for these various correspondences with the chemical senses may turn out to be qualitatively different, given the presence of identifiable source objects in the case of food aromas/flavours, but not necessarily in the case of basic tastes. While the internalization of the crossmodal statistics of the environment provides one appealing account for the existence of colour–taste correspondences, emotional mediation may also be relevant. Ultimately, while explaining colour–taste correspondences is of both theoretical and historical interest, the growing awareness of the robustness of colour–taste correspondences would currently seem to be of particular relevance to those working in the fields of design and multisensory experiential marketing.

show abstract

mentioning

confidence: 99%

Explaining Crossmodal Correspondences Between Colours and Tastes

Spence

Levitan

2021

i-Perception

Self Cite

View full text Add to dashboard Cite

show abstract

“…The cup, or receptacle, that you drink your coffee from has more of a role than you might think: Everything from its size (Van Doorn et al, 2017) through to its shape (Carvalho and Spence, 2018), and from its color (Guéguen and Jacob, 2012;Van Doorn et al, 2014;Carvalho and Spence, 2019;Hansen, 2019; see also Favre andNovember, 1979 andLabbe et al, 2021) through to its texture (Carvalho et al, 2020) and even its material properties (Carvalho and Spence, 2021). Drinking coffee from a heavier cup is likely to intensify the aroma and perceived quality of whatever you happen to be smelling/drinking (cf.…”

Section: Consider the Coffee Cupmentioning

confidence: 99%

Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience

Spence

2021

Front. Comput. Sci.

Self Cite

View full text Add to dashboard Cite

The coffee drinking experience undoubtedly depends greatly on the quality of the coffee bean and the method of preparation. However, beyond the product-intrinsic qualities of the beverage itself, there are also a host of other product-extrinsic factors that have been shown to influence the coffee-drinking experience. This review summarizes the influence of everything from the multisensory atmosphere through to the sound of coffee preparation, and from the typeface on the coffee packaging through the drinking vessel. Furthermore, the emerging science around sonic seasoning, whereby specific pieces of music or soundscapes, either pre-composed or bespoke, are used to bring out specific aspects in the taste (e.g., sweetness or bitterness) or aroma/flavor (nutty, dark chocolate, dried fruit notes, etc.) of a coffee beverage is also discussed in depth. Relevant related research with other complex drinks such as beer and wine are also mentioned where relevant.

show abstract

“…For millennia, metallic serviceware has primed notions of elegance, luxury, and premiumness (Carvalho & Spence, 2021;cf. Ariely, 2008, pp.…”

Section: Eating and Drinking With Metalmentioning

confidence: 99%

Metallic: A Bivalent Ambimodal Material Property?

2021

Self Cite

View full text Add to dashboard Cite

Many metallic visual stimuli, especially the so-called precious metals, have long had a rich symbolic meaning for humans. Intriguingly, however, while metallic is used to describe sensations associated with pretty much every sensory modality, the descriptor is normally positively valenced in the case of vision while typically being negatively valenced in the case of those metallic sensations that are elicited by the stimulation of the chemical senses. In fact, outside the visual modality, metallic would often appear to be used to describe those sensations that are unfamiliar and unpleasant as much as to refer to any identifiable perceptual quality (or attribute). In this review, we assess those sensory stimuli that people choose to refer to as metallic, summarising the multiple, often symbolic, meanings of (especially precious) metals. The evidence of positively valenced sensation transference from metallic serviceware (e.g., plates, cups, and cutlery) to the food and drink with which it comes into contact is also reviewed.

show abstract

Do metallic-coated cups affect the perception of specialty coffees? An exploratory study

Cited by 14 publications

References 54 publications

Explaining Crossmodal Correspondences Between Colours and Tastes

Explaining Crossmodal Correspondences Between Colours and Tastes

Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience

Metallic: A Bivalent Ambimodal Material Property?

Contact Info

Product

Resources

About