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

Research output: Contribution to journalArticle

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Tasting spoons: Assessing how the material of a spoon affects the taste of the food. / Piqueras-Fiszman, Betina; Laughlin, Zoe; Miodownik, Mark; Spence, Charles.

In: FOOD QUALITY AND PREFERENCE, Vol. 24, No. 1, 04.2012, p. 24 - 29.

Research output: Contribution to journalArticle

Harvard

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, vol 24, no. 1, pp. 24 - 29.

APA

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 - 29doi: 10.1016/j.foodqual.2011.08.005

Vancouver

Piqueras-Fiszman B, Laughlin Z, Miodownik M, Spence C. Tasting spoons: Assessing how the material of a spoon affects the taste of the food. FOOD QUALITY AND PREFERENCE. 2012 Apr;24(1):24 - 29.

Author

Piqueras-Fiszman, Betina; Laughlin, Zoe; Miodownik, Mark; Spence, Charles / Tasting spoons: Assessing how the material of a spoon affects the taste of the food.

In: FOOD QUALITY AND PREFERENCE, Vol. 24, No. 1, 04.2012, p. 24 - 29.

Research output: Contribution to journalArticle

Bibtex Download

@article{7ef6a743226544689dda23daff10bbbe,
title = "Tasting spoons: Assessing how the material of a spoon affects the taste of the food",
author = "Betina Piqueras-Fiszman and Zoe Laughlin and Mark Miodownik and Charles Spence",
year = "2012",
volume = "24",
number = "1",
pages = "24 -- 29",
journal = "FOOD QUALITY AND PREFERENCE",

}

RIS (suitable for import to EndNote) Download

TY - JOUR

T1 - Tasting spoons: Assessing how the material of a spoon affects the taste of the food

A1 - Piqueras-Fiszman,Betina

A1 - Laughlin,Zoe

A1 - Miodownik,Mark

A1 - Spence,Charles

AU - Piqueras-Fiszman,Betina

AU - Laughlin,Zoe

AU - Miodownik,Mark

AU - Spence,Charles

PY - 2012/4

Y1 - 2012/4

N2 - 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.

AB - 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.

U2 - 10.1016/j.foodqual.2011.08.005

DO - 10.1016/j.foodqual.2011.08.005

M1 - Article

JO - FOOD QUALITY AND PREFERENCE

JF - FOOD QUALITY AND PREFERENCE

IS - 1

VL - 24

SP - 24

EP - 29

ER -

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