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Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady

Data publikacji: 29.03.2019

Rocznik Kognitywistyczny, 2018, Tom 11, s. 45 - 54

https://doi.org/10.4467/20843895RK.18.004.9758

Autorzy

Magdalena Szubielska
Instytut Psychologii, Katolicki Uniwersytet Lubelski Jana Pawła II, Lublin
https://orcid.org/0000-0002-8437-0871 Orcid
Wszystkie publikacje autora →

Tytuły

Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady

Abstrakt

Th e present experimental study refers to the research into multisensory perception, in this case, the combination of tactile and taste senses. Th e investigation is focused on the relationship between the properties of the tactile stimulus accompanying yet unrelated to the process of eating and the taste perception of milk chocolate. Th e subjects,  standing barefoot on either soft or hard surface, consumed a piece of chocolate and then evaluated if it was sweet (assessment of the principal taste dimension), whether they liked it and if it melted in their mouth (complex assessments). It was only in a situation of complex taste evaluation that chocolate was evaluated higher when it was consumed while participants were standing on a soft rather than a rough surface; on the other hand perception of the principal fl avour dimension, i.e. sweetness, did not depend on the properties of the contextual tactile stimulus.

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Informacje

Informacje: Rocznik Kognitywistyczny, 2018, Tom 11, s. 45 - 54

Typ artykułu: Oryginalny artykuł naukowy

Tytuły:

Polski:

Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady

Angielski:

Effect of a contextual tactile stimulus on the chocolate taste perception

Autorzy

https://orcid.org/0000-0002-8437-0871

Magdalena Szubielska
Instytut Psychologii, Katolicki Uniwersytet Lubelski Jana Pawła II, Lublin
https://orcid.org/0000-0002-8437-0871 Orcid
Wszystkie publikacje autora →

Instytut Psychologii, Katolicki Uniwersytet Lubelski Jana Pawła II, Lublin

Publikacja: 29.03.2019

Status artykułu: Otwarte __T_UNLOCK

Licencja: CC BY-NC-ND  ikona licencji

Udział procentowy autorów:

Magdalena Szubielska (Autor) - 100%

Korekty artykułu:

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