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Influences of Intrinsic and Extrinsic Hand-Feel Touch Cues on Sensory

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Influences of Intrinsic and Extrinsic Hand-Feel Touch Cues on Sensory University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 8-2018 Influences of Intrinsic and Extrinsic Hand-feel Touch Cues on Sensory Perception and Emotional Responses toward Beverage Products Ragita Cantika Pramudya University of Arkansas, Fayetteville Follow this and additional works at: https://scholarworks.uark.edu/etd Part of the Applied Behavior Analysis Commons, and the Other Food Science Commons Recommended Citation Pramudya, Ragita Cantika, "Influences of Intrinsic and Extrinsic Hand-feel Touch Cues on Sensory Perception and Emotional Responses toward Beverage Products" (2018). Theses and Dissertations. 2945. https://scholarworks.uark.edu/etd/2945 This Thesis is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected], [email protected]. Influences of Intrinsic and Extrinsic Hand-feel Touch Cues on Sensory Perception and Emotional Responses toward Beverage Products A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science by Ragita Cantika Pramudya University of Wisconsin-Madison Bachelor of Science in Food Science, 2014 August 2018 University of Arkansas This thesis is approved for recommendation to the Graduate Council. ____________________________________________ Han-Seok Seo, Ph.D. Thesis Director ____________________________________________ Jean-Franҫois Meullenet, Ph.D. Committee Member ____________________________________________ James Lampinen, Ph.D. Committee Member ABSTRACT Consumer perception of and preference toward products are influenced by intrinsic product- specific (e.g., product temperature) and extrinsic non-product-specific (e.g., packaging or container) characteristics. Besides communicating information between products and consumers to create expectations toward the content at the point of sale, packaging also influences sensory perception of the content during consumption. Previous cross-modal studies on packaging effects on the content had largely overlooked hand-feel touch cues. Touch closely relates to consumers’ emotional responses to and their quality evaluation of products. One way to manipulate hand-feel touch cues in a beverage consumption setting is to vary materials of cup sleeve, which are served concurrently with brewed coffee (BC) and green tea (GT). This thesis aimed to determine 1) influences of intrinsic cues (product temperature) on sensory perception of and emotional responses to BC and GT; 2) cross-modal association (CMA) of extrinsic hand-feel touch cues (12 sleeve materials) with evoked emotions, basic tastes, and coffee-related flavors; and 3) cross-modal influences of extrinsic hand-feel touch cues (4 sleeve materials) on emotional responses, sensory perception, arousal, and valence of BC. Results showed both intrinsic and extrinsic cues influenced emotional responses to and sensory perception of BC and GT. Beverages at higher temperature were characterized by positive emotions, while those at room and cold temperatures were characterized by low arousal- negative emotions and high arousal-negative emotions, respectively. CMA between hand-feel touch and taste cues were confirmed to exist: bitter taste and black coffee flavor with cardboard sleeves; sweet taste and creamy flavor with towel; sour taste with stainless steel; and salty taste with linen. Correlations between certain textural parameters and sensory CMA were also observed: thicker and rougher materials positively correlated with positive emotions and sweet taste, while thinner and smoother materials positively correlated with negative and high-arousal emotions and sour taste. Additionally, coffee presented with samples (towel, linen, or stainless steel) were perceived differently, in terms of both emotions and sensory attributes, compared to cardboard (control). As highlighted here, touch cues are important in product evaluation. Professionals in food and beverage industries should consider incorporating more hand-feel textural features on product packaging or container designs. Keywords: touch, product temperature, emotional response, sensory attribute, coffee, green tea, cross modal ©2018 by Ragita Cantika Pramudya All Rights Reserved ACKNOWLEDGEMENTS I would like to express my most sincere gratitude to my advisor, Dr. Han-Seok Seo (Associate Professor, Department of Food Science) for the continuous support and guidance throughout my M.S. graduate career, as well as constant encouragement and advice, whether academic or personal. I would also like to thank and express my appreciation for my committee members, Dr. Jean-Franҫois Meullenet (Director, Arkansas Agricultural Experimental Station) and Dr. James Lampinen (Distinguished Professor, Department of Psychological Sciences) for their invaluable time and advice. Additionally, without the help of my team at the Sensory Service Center, the completion of this thesis would not have been possible. I would like to extend my thanks to Mrs. Tonya Tokar (Former Laboratory Manager), Mrs. Tina McMaster (Laboratory Technician), Ms. Peggy Pang (Laboratory Technician), Mr. Matthew Chapko (M.S. Graduate), Ms. Asmita Singh (M.S. Student), Ms. Shilpa Samant (Ph.D. Candidate), and Ms. Sara Jarma Arroyo (M.S. Graduate) for their humor, suggestions, advice, time, encouragement, and most importantly, friendship. Finally, to my family (Kiki Pramudya, Nani Halim, Adyuta Pramudya, and Priscilia Tunas) and my friends, thank you for being there through all the highs and lows. I am extremely grateful for you all for helping me accomplish my dreams and helping me grow to be a better person, professionally and personally. Thank you. TABLE OF CONTENTS CHAPTER 1. General Introduction .......................................................................................... 1 CHAPTER 2. Review of Literature ........................................................................................... 8 1. A sense of touch ................................................................................................................ 9 1.1. Concept and definition ................................................................................................ 9 1.2. Anatomy and physiology ............................................................................................10 1.3. Factors influencing touch perception .........................................................................13 1.3.1. Product-related factors influencing touch perception..................................................14 1.3.2. Environmental factors influencing touch perception ...................................................16 1.3.3. Physiological factors influencing touch perception .....................................................17 1.3.4. Psychological factors influencing touch perception ....................................................21 2. Influences of touch perception on other sensory perceptions ............................................23 2.1. Influences of touch perception on visual perception ...................................................23 2.2. Influences of touch perception on auditory perception ...............................................25 2.3. Influences of touch perception on olfactory perception ..............................................26 2.4. Influences of touch perception on gustatory perception .............................................27 2.5. Interactions between touch perceptions .....................................................................28 3. Influences of touch perception on emotional responses ....................................................29 4. Influences of touch perception on food choice and purchase intent ...................................31 References ...............................................................................................................................34 CHAPTER 3. Influences of intrinsic factor (product temperature) on sensory perception of and emotional responses to coffee and green tea products ...........................................44 Abstract.....................................................................................................................................45 1. Introduction .......................................................................................................................47 2. Study 1: Effects of sample temperatures on emotional responses to, and sensory attributes of, coffee beverage ...................................................................................................................51 2.1. Materials and methods ..............................................................................................51 2.2. Results ......................................................................................................................56 3. Study 2: Effects of sample temperatures on emotional responses to, and sensory attributes of, green tea beverage ..............................................................................................................59 3.1. Materials and methods ..............................................................................................59 3.2. Results ......................................................................................................................61 4. Discussion .........................................................................................................................65
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