Assessing the effect of shape on the evaluation of expected and actual chocolate flavour
This publication appears in: Flavour Journal
Authors: Q. (Janice) Wang, F. Reinoso Carvalho, D. Persoone and C. Spence
Publication Date: Feb. 2017
Shape can play an important role in our perception of food. In this study, the consequences of crossmodal correspondences between shape and taste on the expected and actual experience of eating chocolate were evaluated. Participants were given two identical dark chocolates differing only in terms of their shape (round or angular) and then rated their expectations of sweetness, bitterness, creaminess and liking. Subsequently, they rated their experience of those attributes on tasting the chocolates. Repeated-measures multivariate analyses (RM-MANOVA) of variance were conducted to assess the role of chocolate shape and cacao content on expected and post-taste chocolate ratings. In addition, we assessed the differences between expected and post-taste ratings for each chocolate shape.