Journal article icon

Journal article

A smooth wine? Haptic influences on wine evaluation

Abstract:

Although product-extrinsic touch is often overlooked as far as flavour perception is concerned, recent research unequivocally demonstrates that the perceived flavour and hedonic evaluation of foods and drinks can be modulated by the surface texture of packaging materials and servingware (as well, of course, as by the oral-somatosensory texture of the food and drink itself). The present study was designed to assess the impact of touching markedly different surface textures on the wine-tasting ...

Expand abstract
Publication status:
Published
Peer review status:
Peer reviewed

Actions


Access Document


Files:
Publisher copy:
10.1016/j.ijgfs.2018.08.002

Authors


More by this author
Institution:
University of Oxford
Division:
Medical Sciences
Department:
Experimental Psychology
Oxford college:
Jesus College
Role:
Author
More by this author
Institution:
University of Oxford
Division:
Medical Sciences
Department:
Experimental Psychology
Role:
Author
Bulli Foundation More from this funder
Universidad Nacional de Tres de Febrero More from this funder
Publisher:
Elsevier Publisher's website
Journal:
International Journal of Gastronomy and Food Science Journal website
Volume:
14
Pages:
9-13
Publication date:
2018-08-18
Acceptance date:
2018-08-16
DOI:
EISSN:
1878-4518
ISSN:
1878-450X
Source identifiers:
908922
Keywords:
Pubs id:
pubs:908922
UUID:
uuid:50eaa06a-0e6e-4c3f-a19c-3233c31373e6
Local pid:
pubs:908922
Deposit date:
2018-08-18

Terms of use


Views and Downloads






If you are the owner of this record, you can report an update to it here: Report update to this record

TO TOP