Table 4.
The summary of findings regarding cross-modal associations between gustatory and hand-feel touch cues.
| Types of Gustatory Cues | Presentation Types of Gustatory Cues | Types of Touch Cues | Presentation Types of Touch Cues | Key Findings | References |
|---|---|---|---|---|---|
| Sweetness, bitterness, sourness, saltiness | Wine (red & white); Taste intensity | Shape | Wine glasses | Red and white wine samples were rated as more sour in beaker-shaped glasses | Hummel et al. [180] |
| Bitterness | Lemon yogurt; Taste intensity | Curvature(round/angular) | Yogurt packaging/container | No differences | Becker et al. [9] |
| Sweetness, bitterness, sourness, saltiness | Cream; Taste intensity | Cutlery item material | Spoons | Spoons of different materials could transfer certain tastes and enhance the dominant taste of cream samples; Copper and zinc spoons lent a degree of bitterness and metallic flavor to the cream | Piqueras-Fiszman et al. [200] |
| Sweetness (Experiment 1); Saltiness (Experiment 3) | Yogurt (Experiment 1); Cheese (Experiment 3); Taste intensity, pleasantness | Cutlery item weight and size (Experiment 1); Cutlery item type (Experiment 3) | Spoons (Experiment 1); Cutlery items (toothpicks vs. cheese knives vs. spoons) | Experiment 1: Yogurt was rated as sweeter when served with the smallest spoons (compared to larger spoons)Experiment 3: Cheese was rated as saltier when sampled using a knife (compared to spoon, toothpick, and fork) | Harrar & Spence (Experiments 1 & 3) [137] |
| Sweetness, bitterness, sourness | Cold tea | Material | Cups (glass, plastic, paper) | No differences with regards to touch stimuli | Tu et al. (Experiment 1) [142] |
| Sweetness | Noodles | Shape, material | Plates, bowls(ceramic, glass, paper, metal) | No differences with regards to touch stimuli | Zhou et al. (Experiment 2) [194] |
| Sweetness, bitterness, sourness, saltiness | Cola & sparkling water; Taste intensity, pleasantness | Shape | Glasses | Cola drinks served in a cola glass were perceived to be sweeter and more pleasant than when served in a water glass or bulbous bottle | Cavazzana et al. [185] |
| Sweetness, bitterness | Beer; Taste intensity | Shape | Glasses | Higher glass curvature was associated with a higher fruitiness (in beer) | Mirabito et al. [186] |
| Sweetness, bitterness | Hot chocolate & coffee; Taste intensity, overall liking | Curvature (round/angular) | 3D-printed cups | Drinks served in angular-surfaced cups were rated higher in bitterness and intensity; Drinks served in rounder-surfaced cups were rated higher in sweetness and lower in intensity (in hot chocolate and coffee) | Van Rompay et al. [198] |
| Sweetness, sourness | Ice cream; Taste intensity | Sharpness/smoothness | 3D-printed cups | Ice cream served in smoother-surfaced bowls were rated higher in sweetness; No differences on sourness | Van Rompay et al. [196] |
| Saltiness | Potato chips; Taste intensity | Roughness/smoothness | Bowls | Salted chips served in rough and uneven bowls were rated higher in saltiness and taste intensity than when served in smooth and even bowls | Van Rompay & Groothedde [197] |