The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses

Zampini, Massimiliano; Sanabria, Daniel; Phillips, Nicola; Spence, Charles

doi:10.1016/j.foodqual.2007.04.001

Cited by 179 publications

(182 citation statements)

References 45 publications

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“…Our research is not able to make a statement about how the color of food or beverages itself would influence the amount of food or beverages consumed. Prior research suggests that taste specific associations with color are very salient when consuming colored food (Shankar, Levitan, Prescott, & Spence, 2009;Zampini, Sanabria, Phillips, & Spence, 2007;Zellnera & Durlach, 2002). In line with this research, the consumed amount of colored food and beverages may also -and possibly more strongly -be influenced by specific associations of color with taste (e.g., red berries are sweet, yellow lemons are sour etc.)…”

Section: Discussionsupporting

confidence: 71%

The color red reduces snack food and soft drink intake

2012

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Based on evidence that the color red elicits avoidance motivation across contexts , two studies investigated the effect of the color red on snack food and soft drink consumption. In line with our hypothesis, participants drank less from a red labeled cup than from a blue labeled cup (Study 1), and ate less snack food from a red plate than from a blue or white plate (Study 2). The results suggest that red functions as a subtle stop signal that works outside of focused awareness and thereby reduces incidental food and drink intake.

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Section: Discussionsupporting

confidence: 71%

The color red reduces snack food and soft drink intake

2012

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“…Moreover, studies in other beverages and solutions also have reported similar findings. Frank et al [11] reported that adding red food colouring to either an odourless or strawberry odour-sweetened aqueous samples failed to increase perceived sweetness ratings of the orange redlooking drinks relative to participants' assessment of the clear drinks; Alley and Alley [9] reported no effect by the addition of colour (red, blue, yellow, and green) when compared to a clear, no-colour-added baseline, on participants' ratings of the sweetness of either sweetened water or gelatine samples; Zampini et al [14] also failed to demonstrate an easily interpretable effect of variations in colour intensity on perceived sweetness intensity. On the other hand, Johnson and Clydesdale [28] found that, on average, when odourless solutions were red coloured (with different intensities), participants could more easily detect the presence of sucrose than when they were uncoloured, though the intensity of the colour did not have a significant effect on their performance.…”

Section: Influence Of Colour On Sweetness Perceptionmentioning

confidence: 96%

“…For example, studies by Maga [5], Clydesdale et al [6], Huggart et al [7], and Pangborn [8] found a correlation between colour and flavour perception. However, other studies have failed to demonstrate any such link between colour and sensory characteristics (e.g., Alley and Alley [9], Chan and Kane [10], Frank et al [11], Gifford and Clydesdale [12], Gifford et al [13], Zampini et al [14,15]). …”

Section: Introductionmentioning

confidence: 97%

Colour influences sensory perception and liking of orange juice

Fernández-Vázquez

Hewson

Fisk

et al. 2014

Flavour

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Background: This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking. A commercial orange juice (COJ) was selected as a control, and colour-modified orange juices were prepared by adding red or green food dyes (ROJ and GOJ) that did not alter the flavour of the juice. A series of paired comparison tests were performed by 30 naive panellists to determine the influence of orange juice colour on flavour intensity, sweetness, and sourness. Then, 100 orange juice consumers were asked to rate expected liking of orange juice samples initially by visual evaluation and subsequently for actual liking upon consumption, using a labelled affective magnitude scale. Results: Results of pair comparison tests indicated that colour changes did not affect flavour intensity and sweetness, but the greenish hue (GOJ) significantly increased the perceived sourness. Results of the consumers' study indicated significant differences in expected liking between the orange juice samples, with ROJ having the highest expected liking. However, scores of actual liking after consumption were not significantly different. COJ and GOJ showed a significant increase in actual liking compared to expected liking. Conclusions: This study shed light on how slight variations in orange juice hue (reddish to greenish hues) affect the perceived flavour intensity, sweetness, and sourness, and the expected and actual liking of orange juice.

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“…However, women and men showed different behaviors when the flavors were presented with unusual colors (Table 4). Zampini et al (2007) showed that the accuracy of participants' flavor discrimination performance was significantly lower when the solutions were colored inappropriately they were colored appropriately (or else were presented as colorless solutions). It also showed that the modulatory effect of visual cues on flavor perception can override participants' awareness that the solutions would frequently be colored inappropriately.…”

Section: Acceptance Testmentioning

confidence: 99%

Molecular characterization and evaluation of antimicrobial susceptibility of enteropathogenic E. coli (EPEC) isolated from minas soft cheese

et al. 2012

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Foodborne disease caused by microorganisms is a problem of public health. Minas soft cheese is a national product manufactured using simple technology; it has high level of acceptance in the country making its production an important economic activity. Many microorganisms may be present in foods including the bacterium Escherichia coli (E. coli). Overall, E. coli is a harmless commensal bacterium; however, some strains may have a pathogenic potential. Several outbreaks of foodborne diseases associated with consumption of contaminated cheese have been reported, and the presence of pathogenic strains of E. coli has increased. The objective of this study was to isolate, evaluate the antimicrobial susceptibility, and characterize, by Multiplex PCR, the pathogenic E. coli strains isolated from Minas cheese commercialized in Rio de Janeiro. Thirty samples were analyzed and five strains of E. coli (EPEC) were identified. The assessment of antimicrobial susceptibility revealed 40% of the isolates resistant to ampicillin and 40% with intermediate resistance to ampicillin-sulbactam combination. These findings are a warning signal to health authorities since Minas cheese is a ready to eat food product, and therefore should not pose health risks to the population.

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The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses

Cited by 179 publications

References 45 publications

The color red reduces snack food and soft drink intake

The color red reduces snack food and soft drink intake

Colour influences sensory perception and liking of orange juice

Molecular characterization and evaluation of antimicrobial susceptibility of enteropathogenic E. coli (EPEC) isolated from minas soft cheese

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