臺灣博碩士論文加值系統

味覺能直接影響我們對於食物的評價，在過去眾多研究發現，各種感官因素也能影響我們對於食物的選擇與評價。因此，本研究由「順手」、「順眼」、「順口」三大方向探討「知覺順暢度」對食物的口感、品質與偏好的影響並進行本研究。以餐具位置與方向、餐盤尺寸、食物間隔、食物形狀、食物擺盤、飲品搭配度、水杯有無、杯把方向作為自變數，其分為四個實驗，以大學生與研究生為實驗對象，探討其各自變數間的主效果與交互作用。主要研究結果如下：
1.證實當食物形狀是圓形時，比方形有更高的口感與偏好。
2.證實當杯把方向是右邊時，比左邊有更高的口感、品質與偏好。
3.證實食物形狀與杯把方向在口感具有交互作用。
4.證實當盤子尺寸是大盤時，比小盤具有更高的口感、品質與偏好。
5.證實當餐具放置在遠距離時，比近距離位置具有更高的口感、品質與偏好。
6.證實盤子尺寸與餐具遠近距離在口感、偏好具有交互作用。
7.證實飲品搭配是冰紅茶時，比熱紅茶具有較高的口感與偏好。
8.證實食物間隔與飲品搭配在口感具有交互作用，在品質與偏好上並無顯著。

Taste could influence the food evaluation. In the past researches, not only the taste but also other senses could influene the food choice and the evaluation. In order to understand the food taste ,quality and preferences.The independent included as follows: distances and directions of utensils, dishe size, food spacing, food shape, food presenting, beverage collocation, with or without cups and the direction of knob. Four experiments were conducted in this research, graduate students and undergraduate students were the research objectives in order to explore the main effects and the interaction.
1.Consumer preferred the food with circle shape, which had better food taste compared with
the food with square shape.
2.When the knob of cup was at right side, foods had food better taste and quality in
comparison with the left one.
3.It had the interaction effect between the food shape and the direction of cup knob.
4.The large size plate had high food taste ,quality and preference compared with the small
size.
5.If the utensil were placed far away from consumers, foods would have better food taste
compared with the one placed more closer.
6.The tableware size and the distance of utensils had interaction effect on the taste and
consumer preference.
7.It would have better food taste and consumer preference when the meal with iced black
tea rather than the hot one.
8.There was an interaction effect between beverage and food spacing on food taste.

第一章 緒論 .........1
第一節 研究動機 .......1
第二節 研究目的 .......2
第三節 研究問題 .........3
第四節 研究程序 .........4
第二章 文獻探討 .........5
第一節 食物的口感、品質與偏好 .........5
第二節 食物與形狀 .........7
第三節 慣用手與餐具擺放 ........8
第四節 餐盤尺寸 ..........9
第五節 食物擺盤 ...........11
第六節 飲品搭配 ..............12
第三章 研究方法 ................14
第一節 實驗一研究方法 ...............14
第二節 實驗二研究方法 ..............19
第三節 實驗三研究方法 ...............23
第四節 實驗四研究方法 ................28
第五節 統計方法之選擇..................33
第四章 研究結果 .................34
第一節 實驗一 .................34
第二節 實驗二 ...................38
第三節 實驗三 ...............42
第四節 實驗四 .............45
第五章 結論與建議 ...................50
第一節 假說驗證....................50
第二節 研究結論 .................52
第三節 研究貢獻 ..................54
第四節 研究限制 ..................56
第五節 後續研究建議 .................56
文獻探討…………. 57
附錄 正式問卷 ..............60

1. Auvray, M. and Charles Spence(2008), “The Multisensory Perception of Flavor, ”Consciousness
and Cognition,17,1016-1031.
2. Casasanto, Daniel(2009), “Embodiment of Abstract Concepts: Good and Bad in Right-and Left
Handers, ”Journal of Experimental Psychology, 138 (3), 67-351.
3. Djordjevic, J., R.J. Zatorre, M. Petrides, J.A. Boyle, and M. Jones-Gotman(2005), “Functional
Neuroimaging of Odor Imagery, ”NeuroImage, 24(3),791-801.
4. Grunert, K.G.(2002), “Current Issues in the Understanding of Consumer Food Choice, ”Trends in
Food Science and Technology, 13, 275-285
5. Jiang, Yuwei, Gerald J.Gorn, Maria Galli, and Amitava Chattopadhya(2016), “Does Your
Company Have the Right Logo? How and Why Circular- and Angular-Logo Shapes Influence
Brand Attribute Judgments, ”Journal of consumer Research, 42(5), 709-726
6. King, S.C., Herbert L. Meiselman, Annette W. Hottenstein, Therese M. Work, and Valerie
Cronk(2007), “The Effects of Contextual Variables on Food Acceptability:A Confirmatory
Study, ”Food Quality and Preference, 18, 58-65.
7. Laan, Laura N. Van der, Denise de Ridder, Max A. Viergever, and Paul Smeets(2011), “The First
Taste is Always with the Eyes. A Meta-Analysis on the Neural Correlates of Processing Visual
Food Cues, ”Neuroimage, 55, 296–303.
8. Lawless, H.T.and H. Heymann.(2010), Sensory evaluation of food. New York: Springer.
9. Liu, Chang Hong and John Kennedy (1993), “Symbolic Forms and Cognition, ”Psyke and Logos,
14, 56-441.
10. Lundholm, Helge(1921), “The Affective Tone of Lines:Experimental Researches,”Psychological
Review,28,43-60.
11. MacInnis, Deborah J. and Linda L. Price(1987), “The Role of Imagery in Information
Processing: Review and Extensions, ”Journal of Consumer Research, 13(4), 473-491.
12. Mattes, Richard D. and Harry T. Lawless(1985), “An Adjustment Error in Optimization of Taste
Intensity, ”Appetite, 6(2), 103-114.
13. Michel, Charles, Carlos Velasco, Elia Gatti, and Charles Spence(2014), “A Taste of
Kandinsky:Assessing the Influence of the Artistic Visual Presentation of Food on the Dining
Experience, ”Flavour, 3, 7-16.
14. Michel, Charles, Carlos Velasco, Paul Fraemohs, and Charlesm Spence(2015), “Studying the
Impact of Plating on Ratings of the Food Served in a Naturalistic Diningcontext, ”Appetite, 90,
45-50.
15. Nestle, Marion, Rena Wing, Leann Birch, Lorelei DiSorga, Adam Drewnowski, Suzette
Middleton, Jeffery Sobal, Marry Winston, and Christina Economos(1998), “Behavioral and
Social Influences on Food Choice.”Nutrition Reviews, 56(5), 50-74
16.Prescott, John, Andrew J. Taylor, and Deborah D. Roberts(2004), Psychological Processes in
Flavor Perception, Blackwell, Oxford.
17. Pylyshyn, Z.W.(1984), Computation and Cognition:Toward a Foundation for Cognitive Science,
Cambridge, MA:MIT Press.
18. Rozin, Paul, Kimberly Kabnick, Erin Pete, Claude Fischler, and Christy Shields(2003), “The
Ecology of Eating: Smaller Portion Sizes in France than in the United States Help Explain the
French Paradox, ”Psychological Science, 14 (5), 454-450.
19. Sekular, R. and R. Blake(1985),“Smell and Taste,”Perception,413.
20. Sevilla, Julio, and Claudia Townsend(2016), “The Space-to-Product Ratio Effect: How
Interstitial Space In Fluences Product Aesthetic Appeal,Store Perceptions, and Product
Preference, ”Journal of Marketing Research, 3(5), 665-681.
21. Shankar, Maya U., Carmel A. Levitan, and Charles Spence(2010), “Grape Expectations:The
Role of Cognitive Influences in Color–Flavor Interactions, ”Consciousness and Cognition,
19,380-390.
22. Si, Kao, and Yuwei Jiang(2016), “Bidirectional Contrast Effects Between Taste Perception and
Simulation: A Simulation-Induced Adaptation Mechanism, ”Journal of Consumer Psychology,
27(1), 49-58
23. Simmons, W. Kyle, Alex Martin, and Lawrence W. Barsalou(2005), “Pictures of Appetizing
Foods Activate Gustatory Cortices for Taste and Reward, ”Cerebral Cortex, 15(10), 1602-1608.
24. Small, Dana M and John Prescott(2005), “Odor/Taste Integration and the Perception of Flavor, ”
Experimental Brain Research, 166, 345-357
25. Spence, Charles and Betina Piqueras-Fiszman(2014), The Perfect Meal:The Multisensory
Science of Food and Dining, Oxford:Wiley-Blackwell.
26. Stevenson, Richard J.(2009), The Psychology of Flavour, Oxford:Oxford University Press.
27. Steptoe, Andrew, Tessa Pollard, and Jane Wardle(1995),“Development of a Measure of the
Motives Underlying the Selection of Food:the Food Choice Questionnaire, ”Appetite, 25, 267-284
28. Zampollo, Francesca, Brian Wansink, Kevin Kniffin, Mitsuru Shimizu, and Aki Omori (2012),
“Looks Good Enough to Eat:How Food Plating Preferences Differ Across Cultures and
Continents, ”Cross-Cultural Research, 46(31), 31-49
29. Zellner, Debra A., Chris Loss, Jonathan Zearfoss, and Sergio Remolina(2014), “It Tastes As
Good As It Looks! The Effect of Food Presentation on Liking for the Flavor of Food, ”Appetite,
77, 31-35.
30. Zellner, Debra A, and Paula J. Durlach(2003), “Effect of Colour on Expected and Experienced
Refreshment, Intensity,and Liking of Beverages, ”American Journal of Psychology, 116, 633-647.
31. Zellner, Debra A., Evan Siemers, Vincenzo Teran,Rebecca Conroy, Mia Lankford, Alexis
Agrafiotis, Lisa Ambrose, and Paul Locher(2011), “Neatness Counts.How Plating Affects Liking
for the Taste of Food, ”Appetite, 57(3), 642–648.