Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady
Impact of the Contextual Tactile Stimulus on the Perception of Chocolate Flavor

Summary/Abstract: 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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