Effects of Color on Aroma, Flavor and Texture Judgments of Foods

Autor:	Carol M. Christensen
Rok vydání:	1983
Předmět:	Food color Colored biology Food science Texture (music) biology.organism_classification Psychology Flavor Aroma Food Science
Zdroj:	Journal of Food Science. 48:787-790
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1983.tb14899.x
Popis:	Twenty-nine subjects judged the aroma, flavor and texture of five pairs of foods that were normally colored and either uncolored or inappropriately colored. Subjects were tested during conditions of hunger and satiation and approximately half of the subjects were blindfolded during both test sessions. The data revealed that, in general, appropriately colored foods were perceived to have a stronger intensity and better quality aroma and flavor. The effects of color were significant only for aroma judgments although the same trend was evident for flavor judgments. The state of hunger significantly influenced flavor but not aroma judgments but the pattern of changes did not appear to be related to food color. Judgments of texture quality were not affected by the experimental manipulations.
Databáze:	OpenAIRE
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