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- W2945180437 abstract "Abstract The objective of this study was to understand the crossmodal interaction between salt taste and shape, specifically, the relationship between consumer affective reactions to a salt solution and a tomato soup. Panelists rated samples for acceptance of basic tastes and overall liking, and molded modeling clay into a shape that best reflected their sensory experience. Data were analyzed using a multinomial logit model and a two proportion z test. Shapes molded were categorized into six groups: round, flat, long, pointy, abstract, and recognizable. For solutions, liking of saltiness significantly increased the tendency of molding a recognizable shape over an abstract shape. For tomato soups, higher overall liking increased the tendency of a recognizable shape being molded. Panelists differed in their affective reactions to a salt solution and tomato soup, and the subsequent translation of these reactions into physical shapes, supporting the existence of a crossmodal interaction between taste and shape formation. Practical Application Information from this research will be useful in understanding the affective responses to salt. The application of modeling clay in food product development can give another avenue by which panelists can express the integration of perceptions, especially in food products that have been reduced in salt. This information may also aid in packaging development as packages could be shaped into forms that are related to higher acceptance or into forms commonly associated with the prevailing taste present in a food product so as to convey sensory information to the consumer prior to purchase." @default.
- W2945180437 created "2019-05-29" @default.
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- W2945180437 date "2019-05-22" @default.
- W2945180437 modified "2023-10-03" @default.
- W2945180437 title "From abstract to recognizable: Modeling tendencies of a basic salt solution and a tomato soup based on affective reactions" @default.
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- W2945180437 doi "https://doi.org/10.1111/joss.12510" @default.
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