Investigating the influence of colour, weight, and fragrance intensity on the perception of liquid bath soap: An experimental study

Gatti, Elia; Bordegoni, Monica; Spence, Charles

doi:10.1016/j.foodqual.2013.08.004

Cited by 59 publications

(43 citation statements)

References 44 publications

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“…Unfortunately, however (and as recognized by the authors themselves), differences in the weight of these drinking receptacles may have contributed to differences in the ratings ascribed to the drink's sensory qualities (Barnett, Velasco, & Spence, 2016 [33]; Cantor, 2009 [34]; cf. Gatti, Spence, & Bordegoni, 2014 [35], on the effect of weight on fragrance intensity). Similarly, the flimsy feel of the plastic bottle, when compared to the two firm glasses, may also have played a role in biasing people's ratings (see Krishna & Morrin, 2008 [36]).…”

Section: On the Shape Of The Wine Glass: Physico-chemical Explanationmentioning

confidence: 99%

Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review

Spence

Doorn

2017

Beverages

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Abstract:In this review, we summarize the latest evidence demonstrating that the shape and feel of the glassware (and other receptacles) that we drink from can influence our perception of the taste/flavour of the contents. Such results, traditionally obtained in the world of wine, have often been interpreted in terms of changes in physico-chemical properties (resulting from the retention, or release, of specific volatile aromatic molecules), or the differing ways in which the shape of the glassware funnels the flow of the liquid across the tongue. It is, however, not always clear that any such physico-chemical differences do, in fact, lead to perceptible differences. Others, meanwhile, have stressed the importance of cultural factors, and the perceived appropriateness, or congruency, of the receptacle to the drink, based on prior experience. Here, though, we argue that there is also a much more fundamental association at work between shape properties and taste/flavour. In particular, the suggestion is made that the shape properties of the drinking receptacle (e.g., whether it be more rounded or angular)-regardless of whether the receptacle is seen, felt, or both-can prime certain expectations in the mind of the drinker. And, based on the theory of crossmodal correspondence, this priming is thought to accentuate certain aspects of the tasting experience, likely as a result of a taster's attention being focused on the attributes that have been subtly primed.

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Section: On the Shape Of The Wine Glass: Physico-chemical Explanationmentioning

confidence: 99%

Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review

Spence

Doorn

2017

Beverages

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“…See also Gatti et al . () for a study on the effect of the color and weight of a soap bottle on the fragrance of its contents).…”

Section: Introductionmentioning

confidence: 99%

The Effect of A Container's Weight on the Perception of Mineral Water

Maggioni

Risso

Olivero

et al. 2015

Journal of Sensory Studies

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In the last few years, psychologists and neuroscientists have increasingly investigated the presence of multisensory interactions in people's perceptions of food and beverage. For example, the results of a recent questionnaire-based study showed that wine is believed to be more expensive and of better quality when contained in a heavier bottle. However, it remains unclear whether various foods or liquids share similar multisensory associations in the mind of the consumer. In a laboratory study, we investigated the multisensory interactions between the taste of mineral water and the weight of the plastic cup in which it is served. The participants evaluated the freshness, pleasantness, level of carbonation, and lightness of two types of mineral water (i.e., still and carbonated) using visual analogue scales. The water was served in three identical plastic cups, varying only in terms of their weight (i.e., light, medium, and heavy). The results showed that when a heavier cup was used, the participants perceived the mineral water as less pleasant. By contrast, they rated the water served in heavier cups as more carbonated than water served in lighter cups. These data demonstrate that crossmodal associations in taste perception depend on the category of the product being evaluated and the specific quality that is rated. Such findings are extremely important for understanding the role of sensory interaction in food evaluation as well as encouraging healthier eating and drinking behaviors. PRACTICAL APPLICATIONSRecently, an increasing number of studies has shown that consumer's taste perception can be affected by certain features of the container in which food or beverage is served and/or experienced. The present study has important implications not only for understanding the multisensory interactions affecting beverage perception, but also for marketing and packaging design purposes. In particular, marketing strategies would certainly benefit from understanding the perception of package or container attributes that can drive consumer's perception and choice of certain beverages. Furthermore, understanding one or more aspects of a container that facilitates the perception of water as more appealing may help improve the drinking experience for people who are at risk of dehydration, with possible positive consequences for their water intake.

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“…Also, odours can be used for communicating information about products as, for instance, perfumes, household cleaners and food. In the mass market, the perceived quality of the products is often associated with their odours (Gatti et al, 2014). Consequently, companies add odours to several commercial products, such as household cleaners, body washes and soaps, fabric softeners and so on.…”

Section: Related Workmentioning

confidence: 99%

Simulating Multisensory Wine Tasting Experience

Carulli¹,

Bordegoni²,

Ferrise³

et al. 2018

Proceedings of the DESIGN 2018 15th International Design Conference

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In this paper, we present the development of an application that allows us to simulate the multisensory experience of tasting a glass of wine. To this end, technologies for the sense of touch, sight, hearing, and smell have been integrated, creating an interactive multi-sensory experience. The user, after picking up a glass, activates an application in which he is guided by a virtual sommelier to make a tasting, and he is able to perceive the multi-sensory experience of the wine tasting experience. The paper describes the application and its potential use in marketing.

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Investigating the influence of colour, weight, and fragrance intensity on the perception of liquid bath soap: An experimental study

Cited by 59 publications

References 44 publications

Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review

Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review

The Effect of A Container's Weight on the Perception of Mineral Water

Simulating Multisensory Wine Tasting Experience

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