Abstract
The color of food is important for flavor perception and food selection. The aim of the present study was to evaluate the visual color perception of liquid samples among Finnish adult consumers by their background variables. Participants (n = 205) ranked six different colored solutions just by looking according to four attributes: from most to least pleasant, healthy, sweet and sour. The color sample rated most frequently as the most pleasant was red (37%), the most healthy white (57%), the most sweet red and orange (34% both) and the most sour yellow (54%). Ratings of certain colors differed between gender, age, body mass index (BMI) and education groups. Females regarded the red color as the sweetest more often than males (p = 0.013) while overweight subjects rated the orange as the sweetest more often than normal weight subjects (p = 0.029). Personal characteristics may be associated with some differences in color associations.
Highlights
Perception of food is always a multisensory experience, and the sense of sight is important for the first impression of food before tasting
The present study evaluated Finnish adult consumers’ color perception of liquid samples by the sense of sight only
The color associations varied considerably and no single color could be regarded as explicitly related to only one attribute
Summary
Perception of food is always a multisensory experience, and the sense of sight is important for the first impression of food before tasting. Visual cues in general, such as color, shape, variety and portion size, are important determinants of food selection and acceptance [1]. The color of a fruit may be an indicator of ripeness or spoilage [2]. Color may be associated with the perceived energy content of food [3]. The use of food colorings, both synthetic and natural, is common in the food industry [4]. The perception of color is often neglected in the sensory evaluation of food products
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