King's College London

Research portal

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

Research output: Contribution to journalArticle

Betina Piqueras-Fiszman ; Zoe Laughlin ; Mark Miodownik ; Charles Spence

Original languageEnglish
Pages (from-to)24 - 29
Number of pages6
JournalFOOD QUALITY AND PREFERENCE
Volume24
Issue number1
DOIs
StatePublished - Apr 2012

King's Authors

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. (C) 2011 Elsevier Ltd. All rights reserved.

View graph of relations

© 2015 King's College London | Strand | London WC2R 2LS | England | United Kingdom | Tel +44 (0)20 7836 5454