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THERE S MORE TO TASTE IN A COLOURED BOWL

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THERE S MORE TO TASTE IN A COLOURED BOWL

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dc.contributor.author Harrar, Vanessa es_ES
dc.contributor.author Piqueras Fiszman, Betina es_ES
dc.contributor.author Spence, Charles es_ES
dc.date.accessioned 2017-07-17T10:45:00Z
dc.date.available 2017-07-17T10:45:00Z
dc.date.issued 2011
dc.identifier.issn 0301-0066
dc.identifier.uri http://hdl.handle.net/10251/85253
dc.description.abstract [EN] The flavour and pleasantness of food and drinks are affected by their colour, their texture or crunch, and even by the shape and weight of the plate or glass. But, can the colour of the bowl also affect the taste of the food it contains? To answer this question we served popcorn in four different coloured bowls, and participants rated sweetness, saltiness, and overall liking. The sweet popcorn, in addition to being sweet, was perceived as saltier when eaten out of a coloured (as compared to a white) bowl, and vice versa for the salty popcorn. These results demonstrate that colour in bowl design can be used to elicit perceptions of sweetness and saltiness in real foods. es_ES
dc.description.sponsorship Vanessa Harrar holds the Mary Somerville Junior Research Fellowship of Somerville College, Oxford University. Betina Piqueras-Fiszman holds a scholarship from the Universitat Politecnica de Valencia. en_EN
dc.language Inglés es_ES
dc.publisher SAGE Publications (UK and US) es_ES
dc.relation.ispartof Perception es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject.classification PROYECTOS DE INGENIERIA es_ES
dc.title THERE S MORE TO TASTE IN A COLOURED BOWL es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1068/p7040
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 Harrar, V.; Piqueras Fiszman, B.; Spence, C. (2011). THERE S MORE TO TASTE IN A COLOURED BOWL. Perception. 40(7):880-882. doi:10.1068/p7040 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1068/p7040 es_ES
dc.description.upvformatpinicio 880 es_ES
dc.description.upvformatpfin 882 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 40 es_ES
dc.description.issue 7 es_ES
dc.relation.senia 206691 es_ES
dc.identifier.pmid 22128561
dc.contributor.funder University of Oxford
dc.contributor.funder Universitat Politècnica de València


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