배색의 증가에 따른 단맛 연상 예측

Abstract

Color is an important visual information that evokes the association of taste, and most product colors consists of color combinations to enhance power of information delivery and have a great influence on the association of the users. Previous studies on color combinations and taste have shown that the additive relationship between single color and color combinations is established in the association of sweetness for two color combinations. In this study, we tried to find out whether additivity is established in sweetness association from single color to three-color coloration, and whether it is possible to make a quantitative prediction of sweetness based on the existing color emotion prediction formula. First, 10 colors (R, YR, Y, G, B, PB, P, Pk, Wh, Bk) were composed of single color, two color and three color combinations, respectively, in the flat sample. Then, subjects were asked to evaluate the sweetness association of each stimulus. According to the average of the response values, sweetness association was classified into sweetness association, neutral association, and non-association color combinations. As a result, in both single color and multicolor combinations, the colors that predominantly act on sweetness association and non-association matched, indicating that the association of the sweetness of multicolor combinations has a great influence on the association of fewer colors or single color. Therefore, the sweet association could be predicted by the color emotion prediction formula, and it was confirmed that single and multi colors established an additional relationship between two and three color combinations. Through this study, it is intended to provide more efficiency in food package design by predicting sweetness association with a color emotion prediction model.