On the psychological impact of food colour

Flavour

Charles Spence¹ 

[1] Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, 9 South Parks Road, Oxford OX1 3UD, UK

关键词: Multisensory;    Hedonic;    Sensory;    Disconfirmed expectations;    Expectations;    Taste;    Flavour;   

Others  :  1198822
DOI  :  10.1186/s13411-015-0031-3

 received in 2014-12-29, accepted in 2015-03-06,  发布年份 2015

【 摘 要 】

Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink. To date, a large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, of consumers (or participants in the lab). However, should the colour not match the taste, then the result may well be a negatively valenced disconfirmation of expectation. Food colours can have rather different meanings and hence give rise to differing expectations, in different age groups, not to mention in different cultures. Genetic differences, such as in a person’s taster status, can also modulate the psychological impact of food colour on flavour perception. By gaining a better understanding of the sensory and hedonic expectations elicited by food colour in different groups of individuals, researchers are coming to understand more about why it is that what we see modulates the multisensory perception of flavour, as well as our appetitive and avoidance-related food behaviours.

【 授权许可】

   
2015 Spence; licensee BioMed Central.

【 图 表 】

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