Object Color Preferences

Schloss, Karen B.; Strauss, Eli D.; Palmer, Stephen

doi:10.1167/12.9.66

Cited by 27 publications

(71 citation statements)

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“…In an early study, Eysenck [ 7 ] reported that participants preferred blue hues most and yellow hues least when asked to rank given colour patches in the order of preference. Similar results were reported from subsequent studies [ 8 – 11 ] despite using varying measurement techniques (e.g. rating pre-selected colours or asking participants to imagine colours).…”

Section: Introductionsupporting

confidence: 86%

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Most and Least Preferred Colours Differ According to Object Context: New Insights from an Unrestricted Colour Range

et al. 2016

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Humans like some colours and dislike others, but which particular colours and why remains to be understood. Empirical studies on colour preferences generally targeted most preferred colours, but rarely least preferred (disliked) colours. In addition, findings are often based on general colour preferences leaving open the question whether results generalise to specific objects. Here, 88 participants selected the colours they preferred most and least for three context conditions (general, interior walls, t-shirt) using a high-precision colour picker. Participants also indicated whether they associated their colour choice to a valenced object or concept. The chosen colours varied widely between individuals and contexts and so did the reasons for their choices. Consistent patterns also emerged, as most preferred colours in general were more chromatic, while for walls they were lighter and for t-shirts they were darker and less chromatic compared to least preferred colours. This meant that general colour preferences could not explain object specific colour preferences. Measures of the selection process further revealed that, compared to most preferred colours, least preferred colours were chosen more quickly and were less often linked to valenced objects or concepts. The high intra- and inter-individual variability in this and previous reports furthers our understanding that colour preferences are determined by subjective experiences and that most and least preferred colours are not processed equally.

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Section: Introductionsupporting

confidence: 86%

“…Recently, Schloss and colleagues [ 11 ] investigated context-dependent colour preferences using a pre-selected colour sample. Participants viewed eight hues, each at two levels of saturation and at two levels of lightness in addition to five achromatic colours (black, white, and three shades of grey).…”

Section: Introductionmentioning

confidence: 99%

Most and Least Preferred Colours Differ According to Object Context: New Insights from an Unrestricted Colour Range

et al. 2016

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“…Perhaps square black objects and white round objects have positive connotations when it comes to assessments of quality. Although this notion has yet to be extended to food, Schloss, Strauss, and Palmer [31] found that pure black (or white) T-shirts, dress shirts, ties/scarves, and squares were preferred over any shade of grey and that black ties/scarves were preferred. They suggested that for many objects people preferred subdued colours rather than flashy colours and that this preference was likely determined from experience with the object and/or colour.…”

Section: Discussionmentioning

confidence: 99%

Plate shape and colour interact to influence taste and quality judgments

Stewart

Goss

2013

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Background: Research has demonstrated that factors external to the food source can influence consumers' perceptions of food. Contextual factors including cutlery or tableware (for example, size and composition), the atmosphere (for example, noise levels and odours), and packaging (for example, shape and colour) have all been shown to influence the perceptual experience. Plateware has also been shown to influence taste perception since ratings of a dessert (strawberry mousse) were modified by plate colour but not by plate shape. In the current study, which used a 2 × 2 between-subjects design, the effect of plate colour (black versus white) and plate shape (round versus square) on taste perception is re-examined. Through sweetness, intensity, quality, and liking ratings of cheesecake, the current study extends the previous investigation to include an examination of the plate colour by plate shape interaction while using plates with more angular corners.

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“…We also calculate the minimum distance to any of the third-lines. We use the product of these two numbers (scaled Opposing colors: Color plays an important role in perception [ 27 ] . Some color singles, pairs, or triples are more pleasing to the eye than others [ 24 ] , giving rise to the opposing colors rule in photography which says that images displaying contrasting colors (those from opposite sides of the color spectrum) will be aesthetically pleasing.…”

Section: Compositional Attributesmentioning

confidence: 99%