Individual Differences in the Perception of Color Solutions

Hoppu, Ulla; Puputti, Sari; Aisala, Heikki; Laaksonen, Oskar; Sandell, Mari

doi:10.3390/foods7090154

Cited by 20 publications

(15 citation statements)

References 41 publications

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“…This difference between genders could be because iron deficiency anemia is more common in females [ 28 ] and females are more aware of iron supplementation to treat anemia. The differences between genders regarding psychology in choosing color are consistent with a previous study which demonstrated that color preference significantly varies depending on gender, age, body mass index, and education in Finnish adult consumers [ 18 ] .…”

Section: Discussionsupporting

confidence: 89%

“…The purpose of this study was to survey the color association with energy drinks (that is, how various colors used on labels influence consumers’ psychology in consuming energy drinks) among late adolescents. Since color preferences may vary substantially based on the environmental and cultural backgrounds [ 18 , 19 ], the survey was conducted in two East Asian island countries, Taiwan and Japan. Examples of Taiwanese major energy drink products include Vidal (Nanya Food Industry Co., Taoyuan, Taiwan), Comebest (Grape King Biotechnology Co., Taoyuan, Taiwan), Ma Lihan (True Taste Food co., Kaohsiung, Taiwan), and Big husband (Julin Biochemical Technology Co., Taipei, Taiwan).…”

Section: Introductionmentioning

confidence: 99%

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Country and Gender Differences in the Color Association with Energy Drinks: A Survey in Taiwanese and Japanese Students

Tanei

Chu

Okamura

et al. 2020

Foods

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This study investigated differences in the color association with energy drinks between two populations in different cultures, i.e., Taiwanese and Japanese. An anonymous, self-administered paper questionnaire was administered to first- and second-year students at National Taiwan Normal University (Taiwan) and Naragakuen University (Japan). In our inter-country, gender-stratified comparison, the color selected most often in response to the question, “What color comes to your mind for energy drink label?” was red for the Taiwanese and blue for the Japanese. The color associations with energy drinks selected by 20% or more participants in at least one population and showing statistical difference were extracted as noticeable difference. The present study demonstrates that the color and energy drink functions are closely associated. Specifically, yellow and nourishment, black and stimulant, yellow and vitamin supplement, green and dietary fiber supplement, and red and iron supplement are tightly associated regardless of the country. The strong tie between cosmetic and white is specific to the Taiwanese consumers. This suggests that careful color selection based on consumers’ environmental and cultural backgrounds is important in communicating information regarding energy drink functions. It would be worth for energy drink manufacturers to consider those associations in designing labels for products.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Country and Gender Differences in the Color Association with Energy Drinks: A Survey in Taiwanese and Japanese Students

Tanei

Chu

Okamura

et al. 2020

Foods

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“…In addition, reducing the consumption of sugars can alter the perception of sweet (15). Moreover, another factor that has been found to alter the perception of a sweet solution is the color of the solution (16).…”

Section: Introductionmentioning

confidence: 99%

Childhood obesity in relation to sweet taste perception and dental caries – a cross-sectional multicenter study

Ashi¹,

Campus²,

Klingberg³

et al. 2019

Food & Nutrition Research

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Background Obesity is a multifactorial disease that is increasing worldwide and is caused by different environmental and genetic factors, with an increase in the consumption of high-energy–containing food and a decrease in physical activity constituting two of the main reasons. Sweet taste perception may have an effect on the subject’s dietary choices and affect his or her predisposition to obesity. Objectives The aim was to study the sweet taste perception and dental caries in relation to body mass index (BMI) in 13–15-year-old schoolchildren from three different countries and to compare the BMI among the countries. Design The sweet taste perception level, determined as the sweet taste threshold and preference, was assessed in a total of 669 schoolchildren from Italy, Mexico and Saudi Arabia, examined in school settings. Height and weight were collected and BMI was calculated, after which the children were grouped as underweight, normal, overweight, and obese. For caries registration, the International Caries Detection and Assessment System and Decayed Missing Filled Surfaces indices were used. Results A statistically significant difference was found for BMI among the children from the three countries ( p < 0.001), with the highest mean found among Saudi children, followed by Mexican and Italian children. A statistically significant difference regarding sweet taste threshold when comparing the BMI groups was only found for Saudi Arabia ( p < 0.01). No significant correlation was found between BMI and sweet taste threshold or preference and dental caries variables, respectively. Conclusions BMI was found to differ between countries, with a further significant difference among the groups among the Saudi Arabia schoolchildren.

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“…External visual stimuli including colors of the food package, plates or cups may be associated with food perception [ 37 ]. Individuals differ in their associations of the color of liquid samples with taste qualities, pleasantness or healthiness [ 38 ]. In the present study, the tablecloth on the serving trolley was white while the color hue of the lighting and the color of the landscape were greenish in the multisensory condition.…”

Section: Discussionmentioning

confidence: 99%

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment

Hoppu

Puputti

Mattila

et al. 2020

Foods

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The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of the subjects in a salad lunch buffet setting. A total of 30 female subjects consumed a salad lunch twice in the multisensory laboratory. The two test conditions (control and multisensory condition with environmental stimuli) were randomized and the visits were scheduled one week apart. Subjects selected and ate a meal from a salad buffet including 14 food items and the intake of each item was weighed. They answered an online questionnaire about the meal and their emotional states (20 different emotion terms) after the lunch. There was no significant difference in the food consumption between the control and multisensory conditions. The subjects were very satisfied with their lunch for both study visits but the pleasantness of the eating environment was rated higher under the multisensory condition. In emotional terms, the subjects selected the term “happy” significantly more frequently under the multisensory condition compared with the control. In conclusion, the multisensory eating environment in this study was not related to food intake but may be associated with positive emotions. The effect of the eating environment on food choice and experience deserves further study with a larger study population in a real lunch restaurant setting.

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Individual Differences in the Perception of Color Solutions

Cited by 20 publications

References 41 publications

Country and Gender Differences in the Color Association with Energy Drinks: A Survey in Taiwanese and Japanese Students

Country and Gender Differences in the Color Association with Energy Drinks: A Survey in Taiwanese and Japanese Students

Childhood obesity in relation to sweet taste perception and dental caries – a cross-sectional multicenter study

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment

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