Does Touch Affect Taste? The Perceptual Transfer of Product Container Haptic Cues

By Aradhna Krishna, M. Morrin. 2008

381 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Social Psychology, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/af7f567addae5b35e93291adfc91665d20820200

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In Experimental and Cognitive Psychology

In Social Psychology

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Citations in the corpus

Sounds Big: The Effects of Acoustic Pitch on Product Perceptions (2017, background): “For instance, haptic information about the quality of a water cup (firm or flimsy) can influence perceptions of taste (Krishna and Morrin 2008).”
The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it (2013, background): “Rather, it would appear to be the expected weight of the tableware, a relative attribute that depends on the cutlery’s appearance, the physical materials, the type of food being consumed, and potentially individual differences in tactile preferences ([42]; for a review see [43]), that might most app”
Feminine to smell but masculine to touch? Multisensory congruence and its effect on the aesthetic experience (2010, background): “To elaborate on a few of these findings, Krishna and Morrin (2008) find that the haptic quality of the cup that water is consumed from alters the taste perceptions of the water.”
The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage (2012, methodology): “Relevant here is research from Krishna and Morrin (2008).”
Value co-creation: concept and measurement (2014, background): “It, however, does not rule out the possibility of customers being psychologically involved in the co-production process (Krishna and Morrin 2008; Troye and Supphellen 2012).”
An integrative review of sensory marketing: Engaging the senses to affect perception, judgment and behavior (2012, methodology): “The scale has been used widely and has been able to discern differences in judgments based on differences in need-for-touch (e.g., Krishna & Morrin, 2008; Peck & Wiggins, 2006).”
Content and process priming: A review ☆ (2014, positive): “Touching a flimsy/sturdy beverage container can influence the perceived quality of the beverage served in the container (Krishna & Morrin, 2008).”
Sensory cues and shoppers’ touching behaviour: the case of IKEA (2012, background): “Studies have also shown that consumers prefer store environments that allow them to inspect products physically (Krishna and Morrin, 2008) and to pick up, touch and choose between products that are displayed (McCabe and Nowlis, 2003).”
Does the weight of the dish influence our perception of food (2011, positive): “The weight of the object can transmit different meanings, and, according to Lindstrom (2005), in many product categories, there is a clear association between heaviness, quality, and expense, as, for example, in the case of perfume and wine bottles (Goldstein & Herschkowitsch, 2010, p.”
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception (2012, positive): “Similarly, Krishna and Morrin [43] have demonstrated that water samples served in flimsy plastic cups are perceived as being of higher quality (~8% higher) when participants were not able to touch or hold the cup compared to when they were.”
A stranger's touch : effects of accidental interpersonal touch on consumer evaluations and shopping time (2012, background): “Within marketing, touch research has studied consumers touching products (Krishna and Morrin 2008; Peck and Shu 2009), products touched by other consumers (Argo, Dahl, and Morales 2006), products touching each other (Morales and Fitzsimons 2007), or the trait, need for touch (Peck and Childers…”
Cross-Modal Communication: Sound Frequency Influences Consumer Responses to Color Lightness (2016, background): “Central to the current investigation is the notion that stimulus properties in one sensory modality may affect consumer responses to stimulus properties in a different sensory modality (Hoegg and Alba 2007; Krishna, Elder, and Caldara 2010; Krishna and Morrin 2008; Shen and Sengupta 2014).”