New research suggests that a comparatively good appetizer could diminish the enjoyment of the main course, philly.com reported.

Researchers at Drexel University found that a good or mediocre appetizer could make people enjoy the main course less than if it were preceded by a mediocre appetizer.

"It's always worth remembering that our experiences are contextual--that is, what we like and don't like, or taste and don't taste, is not objective, but related to the environment, our state of mind, and many other variables. If you have a fantastic appetizer and then the main seems lackluster, that could be because of this type of contrast effect. That doesn't mean you shouldn't have fantastic appetizers," Jacob Lahne, researcher and an assistant professor in the Center for Hospitality and Sport Management, said in a statement.

For the study, Lahne and his research team tested and analyzed volunteer's responses to a main dish of pasta with garlic and oil after they had either a good or mediocre bruschetta appetizer. The good bruschetta was made with fresh and extra ingredients while the mediocre version of the dish used "blended oil and dried basil," philly.com reported.

They found that the good bruschetta was judged better than the mediocre bruschetta, but the pasta dish was liked more when preceded by the mediocre appetizer. Lahne said a possible explanation for this is that the "very nature of the appetite-whetting first dish sways the consumer to compare it with the subsequent courses, to the latter's potential detriment."

Lahn said this study, which examines the structure and limits of hedonic contrasts between dishes, was more targeted at chefs and other producers than consumers to better inform chefs, the food industry and home cooks.