Testing the ways environment can impact the way food or drinks taste

A team of industrial designers and architects and a psychologist at the University of Campania, in Italy, has tested some of the ways that the immediate environment can impact the taste of food or drinks. The group gave a conference presentation outlining their preliminary results last year at the 24th International Congress on Acoustics. They have since published their paper in the journal Food Quality and Preference. In their study, the group asked volunteers in different environmental settings to taste low-sugar orange juice.