Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady
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RIS BIB ENDNOTEWpływ 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.18.004.9758Autorzy
Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady
The present experimental study refers to the research into multisensory perception, in this case, the combination of tactile and taste senses. The 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. The 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 flavour dimension, i.e. sweetness, did not depend on the properties of the contextual tactile stimulus.
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Informacje: Rocznik Kognitywistyczny, 2018, Tom 11, s. 45-54
Typ artykułu: Oryginalny artykuł naukowy
Tytuły:
Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady
Effect of a contextual tactile stimulus on the chocolate taste perception
Instytut Psychologii, Katolicki Uniwersytet Lubelski Jana Pawła II, Lublin
Publikacja: 29.03.2019
Status artykułu: Otwarte
Licencja: CC BY-NC-ND 4.0
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PolskiLiczba wyświetleń: 2555
Liczba pobrań: 1901