Tasting spoons: Assessing how the material of a spoon affects the taste of the food |
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Authors: | Betina Piqueras-Fiszman Zoe LaughlinMark Miodownik Charles Spence |
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Affiliation: | a Department of Engineering Projects, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain b Department of Experimental Psychology, University of Oxford, South Parks Road, Oxford OX1 3UD, UK c Physics Department King’s College London, Strand, London WC2R 2LS, UK |
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Abstract: | This study investigated the effect that the taste of certain metals has on the perception of food. Four spoons plated with different metals (gold, copper, zinc, and stainless steel) were used to taste cream samples having different tastes: sweet, sour, bitter, salty, and plain. The results revealed that the zinc and copper spoons, in addition to transferring a somewhat metallic and bitter taste, enhanced to a greater or lesser extent, each cream’s dominant taste. Contrary to our expectations, the metallic taste of the copper and zinc spoons did not seem to affect the pleasantness of the samples significantly. These findings reveal that the effect that the metals from which cutlery can be made have on food perception differs from that found when the metal salts are added to the composition of the food itself. |
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Keywords: | Taste perception Cutlery Metallic spoons Metallic taste |
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