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Sensory Perception: Organization of the Somatosensory System01:11

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The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
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Sensation typically is the process by which the sensory receptors and sense organs detect stimuli from the internal and external environment and transmit this information to the central nervous system for processing.
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Perception is influenced by perceptual set, context, motivation, and emotion. Perceptual set, or perceptual expectancy, refers to the tendency to perceive things in a particular way, influenced by previous experiences and expectations. This phenomenon affects the interpretation of stimuli, creating a set of mental tendencies and assumptions that impact sensory perceptions of sound, taste, touch, and sight.
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The Sensory and Emotional Response to Different Tableware Materials.

Ana Pantović1, Ilija Djekić1, Tanja Petrović1

  • 1Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.

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|September 27, 2025
PubMed
Summary

Consumer choices in tableware materials significantly impact dining experiences. Using regular tableware enhances sensory perception and positive emotions, unlike disposable plastic or wood, which can negatively affect taste and acceptability.

Keywords:
acceptancecutleryemotionsperceptiontableware

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Area of Science:

  • Food Science
  • Consumer Behavior
  • Environmental Science

Background:

  • Single-use plastic accumulation poses environmental challenges, necessitating alternatives like biodegradable and reusable products.
  • Tableware material is a potential factor influencing sensory perception and consumer response to food.

Purpose of the Study:

  • To evaluate the impact of different tableware materials (polypropylene, wood/cardboard, regular) on sensory perception, emotional, and hedonic responses to meals.
  • To compare consumer acceptance and sensory attributes of meals served with various tableware types.

Main Methods:

  • Four meal types (animal/plant-based, warm/cold) were tested with university students.
  • Participants used three distinct tableware sets: polypropylene, wood/cardboard, and a stainless steel/ceramic/glass control (regular).
  • Sensory perception, emotional, and hedonic responses were recorded.

Main Results:

  • Regular tableware use correlated with positive emotional profiles and higher meal acceptability.
  • Disposable (plastic and wood) tableware elicited negative emotional responses and lower ratings.
  • Tableware material influenced odor and flavor perception, especially for warm meals, with regular tableware enhancing intensity.
  • Wooden cutlery introduced a distinct woody flavor to meals.

Conclusions:

  • Tableware material significantly affects consumer sensory perception and emotional responses during dining.
  • Regular tableware is preferred for a positive dining experience and optimal flavor perception.
  • The environmental impact of single-use plastics necessitates exploring alternatives, but their effect on sensory experience must be considered.