Color contrast was also an important factor - white yoghurt eaten from a white spoon was rated sweeter than white yoghurt tasted on a black spoon.

Similarly, when testers were offered cheese on a knife, spoon, fork or toothpick, they found that the cheese from a knife tasted saltiest.

"How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes," said Prof Charles Spence and Dr Vanessa Harrar.

"Even before we put food into our mouths our brains have made a judgment about it, which affects our overall experience."

Past research has shown that crockery can alter our perception of food and drink.

For example, people generally eat less when food is served on smaller plates.

The new research into how the brain influences food perceptions could help dieters or improve gastronomic experiences at restaurants, said Prof Spence.

He told BBC News: "There's a lot more to food than what's on the plate. Many things we thought didn't matter do. We're going to see a lot more of neuroscience design around mealtimes."

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