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Research carried out by the Crossmodal Research Lab, in the perception of how food tastes is influenced by cutlery. The research suggests that the size, weight, shape and colour all have an effect on flavour.

Our perception of how food tastes is influenced by cutlery, research suggests. Size, weight, shape and colour all have an effect on flavour, says a University of Oxford team. Cheese tastes saltier when eaten from a knife rather than a fork; while white spoons make yoghurt taste better, experiments show.

The study in the journal Flavour suggests the brain makes judgements on food even before it goes in the mouth. More than 100 students took part in three experiments looking at the influence of weight, colour and shape of cutlery on taste.

"How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes,"  - Professor Charles Spence & Dr Vanessa Harrar

The researchers found that when the weight of the cutlery conformed to expectations, this had an impact on how the food tastes. For example, food tasted sweeter on the small spoons that are traditionally used to serve desserts. Colour contrast was also an important factor - white yoghurt eaten from a white spoon was rated sweeter than white yoghurt tasted on a black spoon.

Similarly, when testers were offered cheese on a knife, spoon, fork or toothpick, they found that the cheese from a knife tasted saltiest.

Article by Helen Briggs, BBC News (http://www.bbc.co.uk/news/health-23051517)

To find out more about the research done by the Crossmodal Research Group

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