Sweet and bitter near-threshold solutions activate cross-modal correspondence between taste and shapes of cups

Pich, Jordi; Chuquichambi, Erick G.; Blay, Nicole; Corradi, Guido; Munar, Enric

doi:10.1016/j.foodqual.2020.103891

Cited by 14 publications

(5 citation statements)

References 31 publications

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“…Many researchers aligned the individual IE (T1R to sweetener) or DS to the edulcorant data including sweetness/bitterness of various sweeteners [ 8 , 10 , 13 , 14 ] or to the threshold values [ 8 , 14 ], but found hardly any linear relationship. In view of these studies, the hard point was a lack of sweetness/bitterness data.…”

Section: Resultsmentioning

confidence: 99%

“…To date, the tertiary structures of some human sweet and bitter taste receptors (hSTR/hBTR) have been elucidated using computational methods [ 6 , 7 , 8 , 9 , 10 , 11 ], although their functions are not as clear as those of the T1R family in mammals [ 12 ]. All these research results attribute the generation of taste to the hydrogen bond interactions between a sweetener molecule and the specific amino acids in the taste receptors [ 6 , 7 , 8 , 9 , 10 , 11 , 13 , 14 ] within different domains [ 15 , 16 ]. For instance, for hSTR, it was reported that glucose can bind to the Venus fly trap domain (VFTD) and amino-terminal domain (ATD) of the T1R2 and T1R3 [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

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A Computational Approach to Understanding and Predicting the Edulcorant Profile of Glucosyl Steviol Glycosides

Zhou,

Li,

Wang

et al. 2024

Foods

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Understanding the edulcorant profile of synthetic glucosyl steviol glycosides (GSGs) and rare natural steviol glycosides (SGs) is challenging due to their numerous species and rareness. This study developed a computational model based on the interactions of SG molecules with human sweet and bitter taste receptors (hSTR/hBTR). The models demonstrated a high correlation between the cumulative interaction energies and the perceived sweetness of SGs (R2 = 0.97), elucidating the mechanism of the diverse sweetness of SGs. It also revealed that more (within three) glucose residues at the C-13 position of the SG molecule yield stronger sweetness and weaker bitterness. Furthermore, the computational prediction was consistently validated with the known sweetness of GSG and also aligned well with that of several natural mogrosides. Thus, this model possesses a potential to predict the sweetness of SGs, GSGs, and mogrosides, facilitating the application or targeted synthesis of GSGs with desired sensory profiles.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Computational Approach to Understanding and Predicting the Edulcorant Profile of Glucosyl Steviol Glycosides

Zhou,

Li,

Wang

et al. 2024

Foods

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show abstract

“…In such cases, while it may be natural to consider the shape features of the glassware as affecting physicochemical properties of the volatiles in headspace over the glass, it would seem more likely that it is the psychologicallydetermined crossmodal correspondence between taste and shape that is really doing the work in terms of automatically priming taste expectations, especially given research showing that simply varying outer texture of drinking vessel can also bias taste ratings (see Van Rompay and Groothedde, 2019;Van Rompay et al, 2017. There would also appear to be a correspondence between the shape of a coffee cup and the expected taste of the contents (Carvalho and Spence, 2018;Van Doorn et al, 2017; see also Machiels, 2018;Pich et al, 2020) (Note 10).…”

Section: Semantic Associations Between Shape and Tastementioning

confidence: 99%

Explaining Visual Shape–Taste Crossmodal Correspondences

Spence

2023

Multisens. Res.

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A growing body of experimental research now demonstrates that neurologically normal individuals associate different taste qualities with design features such as curvature, symmetry, orientation, texture and movement. The form of everything from the food itself through to the curvature of the plateware on which it happens to be served, and from glassware to typeface, not to mention the shapes of/on food product packaging have all been shown to influence people’s taste expectations, and, on occasion, also their taste/food experiences. Although the origins of shape–taste and other form–taste crossmodal correspondences have yet to be fully worked out, it would appear that shape qualities are occasionally elicited directly. However, more often, there may be a metaphorical attempt to translate the temporal qualities of taste sensations into a spatial analogue. At the same time, emotional mediation may sometimes also play a role in the affinity people experience between shape properties and taste. And finally, it should be acknowledged that associative learning of the relation between packaging shapes, glassware shapes, logos, labels and iconic food forms that commonly co-occur with specific taste properties (i.e., in the case of branded food products) may also play an important role in determining the nature of shape–taste correspondences. Ultimately, however, any attempt to use such shape–taste correspondences to nudge people’s behaviour/perception in the real world is made challenging due to the fact that shape properties are associated with multiple qualities, and not just taste.

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“…They discovered a relationship between sweet flavors and circular shapes. Moreover, sour and bitter tastes are more closely associated with angular and pointed geometries (Pich et al, 2020). Spence and Ngo (2012) revealed a relationship between strict shapes and higher bitterness and an association between dairy and mint flavors and circular shapes.…”

Section: Literature Reviewmentioning

confidence: 99%

Impact of Snack Food Packaging Design Characteristics on Consumer Purchase Decisions

2023

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The recent growth in snack food types has led to increasing demand for attractive snack food packaging. To attract consumers’ attention successfully, it is essential to influence their decisions by meeting their packaging needs. This study examines the interrelationship between different packaging design characteristics and their influence on consumers’ purchase decisions. Twenty-five design professionals and 121 students participated in the study. A survey developed for applying the Decision-Making Trial and Evaluation Laboratory (DEMATEL) method was used to evaluate the importance of design characteristics. The results showed that color, shape, image, line, and typography were the five most essential design characteristics influencing consumer purchase behavior, and that image is the most significant impact factor on consumer purchase decisions. Surprisingly, materials and technology have little influence on consumers’ decisions. Therefore, enhancing these packaging design characteristics can improve the interaction between snack food packaging and consumers and increase food sales.

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Sweet and bitter near-threshold solutions activate cross-modal correspondence between taste and shapes of cups

Abstract: Sweet and bitter near-threshold solutions activate cross-modal correspondence between taste and shapes of cups. Food Quality and Preference,

Cited by 14 publications

References 31 publications

A Computational Approach to Understanding and Predicting the Edulcorant Profile of Glucosyl Steviol Glycosides

A Computational Approach to Understanding and Predicting the Edulcorant Profile of Glucosyl Steviol Glycosides

Explaining Visual Shape–Taste Crossmodal Correspondences

Impact of Snack Food Packaging Design Characteristics on Consumer Purchase Decisions

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