The effect of color on perceived flavor intensity and acceptance of chicken bouillon and chocolate pudding in young and elderly adults

Abstract

The effect of color on perceived flavor intensity and acceptance of a chicken bouillon and chocolate pudding food system was studied in 29 young (mean = 28 ± 3 years) and 28 elderly (mean = 74 ± 7 years) adults. Samples of chicken bouillon and chocolate pudding, which varied in color intensity, were presented to the participants in monadic and random order. Each sample was tasted and rated for perceived flavor intensity and acceptance using visual analog scales of 100mm lengths with descriptors anchored at both ends. In chicken bouillon, color significantly affected ratings for intensity of overall flavor (F = 3.26, p = 0.043) and acceptance of appearance (F = 19.31, p < 0.001) in the young adults only. In chocolate pudding, color significantly affected acceptance of appearance in the young (F = 20.97, p < 0.001) and to a lesser degree in the elderly adults (F = 2.924, p = 0.059). The results show that, under the conditions of this experiment, color appears to have more effect on the acceptance and appearance and less on the overall flavor intensity of the foods tasted.