Influences of Food-Name Labels on Perceived Tastes
Influences of Food-Name Labels on Perceived Tastes
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DOI：
10.1093/chemse/bjn075
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发表时间：
2009-03-01
期刊：
影响因子：
3.5
通讯作者：
Dan, Ippeita
中科院分区：
文献类型：
--
作者：
Okamoto, Masako;Wada, Yuji;Dan, Ippeita
我们研究了以名称标签形式呈现的食品身份信息是否会影响对基本口味的感知。为了验证这一假设，我们使用了10种由5种基本味道中的2-3种以不同比例组成的味道水溶液，并将它们与这些食物名称之一：“柠檬”，“咖啡果冻”，“焦糖糖果”和“清汤”一起呈现。46名参与者品尝了带有食品名称标签或随机数字标签的样品。我们发现，与随机数字相比，品尝带有食物名称标签的样品的参与者对味道的喜爱和熟悉程度得分明显更高，特别是当名称和味道被认为是一致的时候。虽然对感知强度的影响并不突出，但我们观察到强度等级发生显著变化的情况。身份信息的影响已经在嗅觉和风味中表现出来。这项研究表明，第一个实验证据表明，身份信息作为名称也影响单峰的基本口味的看法。
We examined whether food identity information presented as name labels would influence perception of basic tastes. To test this hypothesis, we used 10 aqueous taste solutions consisting of 2-3 of the 5 basic tastes in different ratios and presented them with one of these food names: "lemon," "coffee jelly," "caramel candy," and "consomme soup." Forty-six participants tasted samples presented with either food-name labels or random number labels. We found that participants who tasted samples with food-name labels rated tastes with significantly higher liking and familiarity scores than those presented with random numbers, especially when the names and tastes were perceived as being congruent. Though an effect on perceived intensity was not as prominent, we observed cases in which intensity ratings significantly changed. Effects of identity information have been shown in olfaction and flavors. This study demonstrates the first experimental evidence that identity information given as names also influence the perception of unimodal basic tastes.