Figure 3

Experiment 3: The effect of the shape of the cutlery on taste for young and aged cheese. Larger values on all y-axes indicate more of the measured property. Error bars represent the standard errors of the mean *P <.05; **P <.01. (a) The significant interaction effect between Cheese type and Experience with cheese reveals that those tasters with more experience with cheese correctly valued the young cheese as less expensive than the aged cheese, which the naïve tasters did not do. (b-c) The interaction was also significant for perceived sweetness/liking, which when followed up indicated that naïve tasters rated the young cheese as sweeter/more liked, while those with more experience of cheese rated the aged cheese as sweeter/more liked. (d) There was a trend towards a main effect of cutlery shape affecting the perceived saltiness of the cheese. This was followed up with pairwise comparisons and revealed that the cheese samples were rated as significantly more salty when sampled from a knife as compared to the other cutlery tested.