A recent study published in Flavour Journal, evaluated the influence of visual and proprioceptive effect on perception of food’s taste and flavor. More than a hundred students participated in this study. Plastic cutlery of varying shapes, colors, sizes and weights along with toothpicks were used in this study. The study compared the impact of this cutlery variation on participant’s ratings of sweetness, saltiness, overall tastiness and value. Results showed that light spoons, are preferred for a denser taste of yoghurt, darker colored spoons intensified the sweet taste of yoghurt and finally cheese was found to be saltier when tasted with a knife rather than a spoon, fork or toothpick.Would you consider using these findings to enhance the taste of your food?

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