The Taste of Chopsticks : The Effect of the Material of Chopsticks on Food Taste

Chopsticks are one of the most familiar items of cutlery to Japanese people.They can perform various actions such as cutting, tearing, clasping, and holding.Previous research on chopsticks has focused on their usability, whereas the effects of various chopsticks on the perceptual taste, texture, and density of food remain unknown.In this study, we elucidated whether the perceptual evaluation of the food item and its overall impression changes when it is eaten using chopsticks made of different materials.Participants were given various chopsticks, including stainless steel, wooden, bare wooden(disposable chopsticks made of Japanese cypress) , plastic, and bamboo chopsticks to use for food items.In one trial, they were asked to eat an amount of white rice that, when all the trials were combined, equaled one serving.Similarly, they were instructed to consume bite-sized pieces of silken tofu.Following these instructions, the participants proceeded to engage in the evaluation of the food item.The results showed that using wooden and plastic chopsticks significantly improved the perceived costliness of the food items compared to chopsticks made of other materials.Compatibility with food was also highly rated for wooden and plastic chopsticks, suggesting that the match of food and chopsticks is related to perceived costliness.It was also found that the discomfort in the mouth was more substantial with bamboo chopsticks, when eating tofu, and with stainless steel and disposable chopsticks, when eating cooked white rice.We also analyzed the relationship between physical parameters such as thickness and weight and found that weight, handle diameter, and chopstick tip diameter may influence food evaluation.