摘要
Background
Research has demonstrated that factors external to the food source can influence consumers’ perceptions of food. Contextual factors including cutlery or tableware (for example, size and composition), the atmosphere (for example, noise levels and odours), and packaging (for example, shape and colour) have all been shown to influence the perceptual experience. Plateware has also been shown to influence taste perception since ratings of a dessert (strawberry mousse) were modified by plate colour but not by plate shape. In the current study, which used a 2 × 2 between-subjects design, the effect of plate colour (black versus white) and plate shape (round versus square) on taste perception is re-examined. Through sweetness, intensity, quality, and liking ratings of cheesecake, the current study extends the previous investigation to include an examination of the plate colour by plate shape interaction while using plates with more angular corners.
摘要译文
背景研究已经证明，外部因素对食物源可以影响消费者鈥的foodContextual因素感知包括餐具或餐具（例如，尺寸和组成），大气（例如，噪声水平和气味）和包装（例如，形状和颜色）都被示出以影响感知experiencePlateware也被示出，因为一个甜点（草莓摩丝）的评分来影响味觉由板颜色进行了修改，但不被板shapeIn目前的研究，这对味觉使用2脳2被试间设计，制版色彩效果（黑色与白色）和板形（圆方对）的重新examinedThrough甜头，强度，质量和芝士蛋糕的喜好评级，目前的研究扩展了先前的调查，而使用板用更多的角角落包括由板状相互作用板颜色的检查
Peter C Stewart [1] Erica Goss [1]. Plate shape and colour interact to influence taste and quality judgments[J]. Flavour, 2013,2(1)