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Tasting spoons: Assessing how the material of a spoon affects the taste of the food

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Tasting spoons: Assessing how the material of a spoon affects the taste of the food

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dc.contributor.author Piqueras Fiszman, Betina es_ES
dc.contributor.author Laughlin, Zoe es_ES
dc.contributor.author Miodownik, Mark es_ES
dc.contributor.author Spence, Charles es_ES
dc.date.accessioned 2016-07-18T09:51:55Z
dc.date.available 2016-07-18T09:51:55Z
dc.date.issued 2012-04
dc.identifier.issn 0950-3293
dc.identifier.uri http://hdl.handle.net/10251/67735
dc.description.abstract This study investigated the effect that the taste of certain metals has on the perception of food. Four spoons plated with different metals (gold, copper, zinc, and stainless steel) were used to taste cream samples having different tastes: sweet, sour, bitter, salty, and plain. The results revealed that the zinc and copper spoons, in addition to transferring a somewhat metallic and bitter taste, enhanced to a greater or lesser extent, each cream's dominant taste. Contrary to our expectations, the metallic taste of the copper and zinc spoons did not seem to affect the pleasantness of the samples significantly. These findings reveal that the effect that the metals from which cutlery can be made have on food perception differs from that found when the metal salts are added to the composition of the food itself. © 2011 Elsevier Ltd. es_ES
dc.description.sponsorship The authors would like to thank the Ministerio de Educacion y Ciencia (Spain) and to the Universitat Politecnica de Valencia [PAID-00-11] for the grants awarded to author B. Piqueras-Fiszman. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Educacion y Ciencia (Spain) es_ES
dc.relation Universitat Politecnica de Valencia PAID-00-11 es_ES
dc.relation.ispartof Food Quality and Preference es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cutlery es_ES
dc.subject Metallic spoons es_ES
dc.subject Metallic taste es_ES
dc.subject Taste perception es_ES
dc.subject.classification PROYECTOS DE INGENIERIA es_ES
dc.title Tasting spoons: Assessing how the material of a spoon affects the taste of the food es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodqual.2011.08.005
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria es_ES
dc.description.bibliographicCitation Piqueras Fiszman, B.; Laughlin, Z.; Miodownik, M.; Spence, C. (2012). Tasting spoons: Assessing how the material of a spoon affects the taste of the food. Food Quality and Preference. 24(1):24-29. doi:10.1016/j.foodqual.2011.08.005 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodqual.2011.08.005 es_ES
dc.description.upvformatpinicio 24 es_ES
dc.description.upvformatpfin 29 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 206685 es_ES


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