Effects of Taste with Food Packaging Texture

• Main Authors: Shang-yu Liu, 劉尚育
• Other Authors: Chang-franw Lee
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/56392406786784086965

碩士 === 國立雲林科技大學 === 工業設計系碩士班 === 101 === The purpose of this study investigated if the taste perception will be affected by touching packaging material of the food. Besides, by delving into the literature which enclose that the tactile sensations that motives through the memory and emotion is influential in shaping the taste experience. The processes of the experiment aim to know the result of subject’s taste perception by touching the two different shape of objects (cylinder and cube) and three kinds of surface material (smoothness, roughness, plush). The experiment is divided into three parts. First part is about the taste identification- the participants will simply touch experimental samples and fill out the questionnaire. The second part is about the influence extent of taste perception- participants had four kinds of drink with simply touching the experimental samples one by one, then they fill out the questionnaire. Third part is about the association- after finishing the two parts of test, a brief and unconstructive interview will be carried out that the interviewees describe the association between last two experiments and write down on the record sheets. The results:(1) Different surface material makes different taste perception by touching. Rough surface results in the feeling of “more bitter, salty and sourer”. Plush surface and smooth surface brings the feeling of “sweeter, pleasanter.” (2) Under four sorts of drinks condition, different surface material influence distinct taste perception. Plush surface and smooth surface are sweeter and pleasanter than Rough surface in all drinks condition. Rough surface is bitterer than Plush surface and smooth surface in all drinks condition. (3) During the experiment, the association with tactile sensations will affect the taste. Although all subjects don’t have same association with tactile sensations, they have similar association with tactile sensations that affected the taste. The possible explanation for the cross-modal interactions between surface materials and tactile sensations is associated with memory and emotion.