The Study on the Impact of Texture Experience on Taste Perception of Sweetness

EasyChair Preprint 14689

Abstract

  This study examines how touch and combined visual-tactile perception influence taste evaluation. In the first phase, 15 participants (4 males, 11 females, ages 18-30) assessed sweetness by touch alone with vision obscured, ranking sweetness across three textures. In the second phase, 15 female participants (15 females, ages 18-30) evaluated taste under visual-tactile conditions. ANOVA results showed that textures impact taste: sweetness increased with medium-grain textures, was moderate with smooth textures, and decreased with rough textures. Significant differences emerged between medium and rough textures. However, t-tests found no significant difference between touch and visual-tactile data, suggesting minimal visual influence, differing from prior studies. These findings emphasize texture's role in packaging design, providing key insights for future food packaging.

Keyphrases: 共感交互作用, 味覺, 材質紋理, 視觸覺, 觸覺

@booklet{EasyChair:14689,
  author    = {Chih Jung Hsu and Yung Ting Chen},
  title     = {The Study on the Impact of Texture Experience on  Taste Perception of Sweetness},
  howpublished = {EasyChair Preprint 14689},
  year      = {EasyChair, 2024}}