Using tactile stimuli to enhance sweet perception in iced tea samples

The perception and acceptance of food can be influenced by multiple factors, including the sensations generated by the contact with the food surface or its packaging. The aim of the present study was to investigate whether the texture of the cups held when drinking an iced tea sample would have an influence on the perception of its sweetness intensity. Participants tasted four iced tea samples in disposable plastic cups which surface had been modified to elicit different basic tastes, and were asked to rank the drinks depending on their sweetness intensity. Results showed that the texture of the container influenced participants' ranking, and the sweetness perception of the tea could be increased through the cup's surface. Practical Applications Results of the present study are useful mainly for the packaging industry, providing information that verifies the idea that some materials could help increase the acceptance of reformulated products (e.g., beverages with a reduction in the sugar content). In general, the results obtained in the study show a strategy for food reformulation, giving a greater importance on the haptic cues of foods, packaging, and cutlery.