Figure 5

The rough and smooth food containers used in Piqueras Fiszman and Spence’ s [34] study of texture transfer effects. Pieces of biscuit (stale and fresh) were rated as tasting significantly crunchier and harder when sampled from the rougher container shown on the left, than when tasted from the smoother container shown on the right. Interestingly, however, participants’ freshness and liking ratings were not affected by the variation in the pot’s surface texture, but only by the texture of the food itself. That is, the fresh food samples were, unsurprisingly, perceived as being fresher and more liked than the stale biscuits, regardless of the container in which they were presented. [Picture from [34], Figure one; Reprinted with permission].