Brain Training
1 view | +0 today
Follow
Your new post is loading...
Your new post is loading...
Rescooped by Mira Makary from Interesting - fun facts and more
Scoop.it!

43 Fun Facts To Brighten Up Your Day With Entertainment

43 Fun Facts To Brighten Up Your Day With Entertainment | Brain Training | Scoop.it

Via QuizFortune
more...
No comment yet.
Rescooped by Mira Makary from Amazing Science
Scoop.it!

Color of cutlery can influence food taste: Brain makes judgements on food even before it enters the mouth

Color of cutlery can influence food taste: Brain makes judgements on food even before it enters the mouth | Brain Training | Scoop.it

Our perception of how food tastes is influenced by cutlery, research suggests. Size, weight, shape and color all have an effect on flavor, says a University of Oxford team.

 

Cheese tastes saltier when eaten from a knife rather than a fork; while white spoons make yoghurt taste better, experiments show. The study in the journal "Flavour" suggests the brain makes judgements on food even before it goes in the mouth.

 

More than 100 students took part in three experiments looking at the influence of weight, colour and shape of cutlery on taste. The researchers found that when the weight of the cutlery conformed to expectations, this had an impact on how the food tastes. For example, food tasted sweeter on the small spoons that are traditionally used to serve desserts.

 

Color contrast was also an important factor - white yoghurt eaten from a white spoon was rated sweeter than white yoghurt tasted on a black spoon. Similarly, when testers were offered cheese on a knife, spoon, fork or toothpick, they found that the cheese from a knife tasted saltiest.

"How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes," said Prof Charles Spence and Dr Vanessa Harrar. The new research into how the brain influences food perceptions could help dieters or improve gastronomic experiences at restaurants, said Prof. Spence.


Via Dr. Stefan Gruenwald
more...
No comment yet.