EFFECTS OF VISUAL MASKING TECHNIQUES ON THE INTENSITY RATING OF SWEETNESS OF GELATINS AND LEMONADES¹

Abstract

Visual masking techniques are frequently used to prevent panelists from discriminating nmong samples on the basis of color differences, only. The purpose of the study was to determine i f these conditions alter the responses of the judges. Raspb e r q gellitins sweetened with 9, 10, 14 and 16% sucrose, respectively, und letnonndes sweetened with 8, 10, 12 and 14% sucrose, respectively, were rated f o r perceived sweetness intensity using four different visual masking conditions (red lights, red glasses, dyes and blindfolds) and a white light and clear glasses control condition. Most of' the visual masking techniques did not significantly affect the sweetness scores f o r the gelatins or lemonades. The one exception was the dye condition for the lemonades where the color (turquoise) probably affected the results. '

Influence of Visual Masking Technique on the Assessment of 2 Red Wines by Trained and Consumer Assessors

“…A previous study examined the impact of visual masking techniques on the sweetness intensity ratings of gelatins and lemonades by a minimally trained panel (Fletcher and others 1991). The 4 masking conditions used were red illumination, red glasses, dyes, and blindfolds, with a white light and clear glass control.…”

“…Colored illumination has also been reported to result in a claustrophobic feeling by some panelists (Poste and others 1991). A few studies have examined the impact of different visual masking techniques on sensory perception in various products, including taste perception in response to sodium chloride (Pangborn 1978), perception of acid tastes (Wilson and Gregson 1967), and perception of sweetness in gelatins and lemonades (Fletcher and others 1991). No studies have yet examined the impact of visual masking techniques on sensory perception in wine.…”

Does Food Color Influence Taste and Flavor Perception in Humans?

“…The evidence pertaining to the question of whether food coloring influences people's perception (or ratings) of taste or flavor intensity is currently rather ambiguous: that is, while a number of studies have demonstrated a significant effect of increasing the level of food coloring on people's ratings of taste or flavor intensity across a range of different drinks (Hyman 1983;Johnson et al , 1983Kostyla 1978;Romeu and De Vicente 1968;Roth et al 1988), many other studies have either failed to demonstrate any such crossmodal effect (e.g., Alley and Alley 1998;Chan and Kane-Martinelli 1997;Frank et al 1989;Gifford and Clydesdale 1986;Gifford et al 1987), or else have demonstrated complex (and/or unexpected) interactions that have proved rather more difficult to interpret (e.g., Christensen 1985;DuBose et al 1980, experiment 1;Fletcher et al 1991;Lavin and Lawless 1998;McCullough et al 1978;Pangborn 1960;Strugnell 1997;Zampini et al 2007; experiment 2). 2 Given that the evidence regarding color's influence on taste intensity would appear to be rather more ambiguous than its effect on flavor intensity, the evidence pertaining to each of these is dealt with separately in the following sections.…”

“…Roth et al (1988) Sw Sig Frank et al (1989) Sw n.s. Fletcher et al (1991) Sw Complex Philipsen et al (1995) Sw Sig Chan and Kane-Martinelli (1997) Sa n.s. Strugnell (1997) Sw Sig Alley and Alley (1998) Sw n.s.…”

The role of the human senses in food acceptance

“…Other studies, such as those by Roth et ai. (1988), who examined the effects of green and yellow color on the sweetness of lemon and lime beverages, and Fletcher et al (1991), who examined the effect of visual masking and blue color on the sweetness of lemonade, have shown more complex effects of color intensity on sweetness, with few generalizations possible. Although numerous studies have examined the effects of varying color on the perceived sweetness of foods/beverages, studies of the effect of color on suprathreshold judgments of other taste qualities have been few in number.…”