skip to main content
Language:
Search Limited to: Search Limited to: Resource type Show Results with: Show Results with: Search type Index

Does Food Color Influence Taste and Flavor Perception in Humans?

Chemosensory perception, 2010-03, Vol.3 (1), p.68-84 [Peer Reviewed Journal]

Springer Science + Business Media, LLC 2010 ;ISSN: 1936-5802 ;EISSN: 1936-5810 ;DOI: 10.1007/s12078-010-9067-z

Full text available

Citations Cited by
  • Title:
    Does Food Color Influence Taste and Flavor Perception in Humans?
  • Author: Spence, Charles ; Levitan, Carmel A. ; Shankar, Maya U. ; Zampini, Massimiliano
  • Subjects: Chemistry ; Chemistry and Materials Science ; Chemosensory perception ; Clinical Nutrition ; Color ; Expectations ; Flavors ; Food ; Food Science ; Neurosciences ; Taste
  • Is Part Of: Chemosensory perception, 2010-03, Vol.3 (1), p.68-84
  • Description: In this paper, we review the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans. Although a superficial reading of the literature on this topic would appear to give a somewhat mixed answer, we argue that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions. The first concerns the role that food coloring plays in the perception of the intensity of a particular flavor (e.g., strawberry, banana, etc.) or taste attribute (e.g., sweetness, saltiness, etc.). The second concerns the role that food coloring plays in the perception of flavor identity . The empirical evidence regarding the first question is currently rather ambiguous. While some researchers have reported a significant crossmodal effect of changing the intensity of a food or drink’s coloring on people’s judgments of taste or flavor intensity, many others have failed to demonstrate any such effect. By contrast, the research findings concerning the second question clearly support the view that people’s judgments of flavor identity are often affected by the changing of a food or drink’s color (be it appropriate, inappropriate, or absent). We discuss the possible mechanisms underlying these crossmodal effects and suggest some of the key directions for future research in order to move our understanding in this area forward.
  • Publisher: New York: Springer-Verlag
  • Language: English
  • Identifier: ISSN: 1936-5802
    EISSN: 1936-5810
    DOI: 10.1007/s12078-010-9067-z
  • Source: ProQuest One Psychology
    ProQuest Central
Back to results list
Result  1 NextGo to Next page
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY (84-028) 37 755 057 Feedback
19 Nguyen Huu Tho St. Dist.7, HCM thuvien@tdtu.edu.vn

Copyright © 2017 INSPIRE LIBRARY - TON DUC THANG UNIVERSITY

Searching Remote Databases, Please Wait