Essay on Color Tones Of Red And Green Affected Sweetness Perception

1720 Words Aug 9th, 2015 7 Pages
Abstract The purpose of this study was to investigate whether different colour tones of red and green affected sweetness perception. An experimental design was engaged where 95 first-year Psychology students voluntarily sampled four 20mL coloured liquids and rated their sweetness on a scale of 1-10, with 1 being no sweetness distinguished and 10 where the liquid was extremely sweet. The major results indicated that light red samples were perceived sweeter than dark red, and that light green samples were perceived sweeter than dark green. It was concluded that colour does affect sweetness perception of food or drink enough to be worth considering.
The Influence of Colour on Perceived Sweetness The impact colour has on taste perception of food and drinks has been investigated many times before due to its implications for the food industry and how their products are prepared, but results found in previous research have been inconsistent. Some colours, the best example being red, occasionally have the preconception of being sweet before someone has sampled the food or drink, leading it to appear sweeter than it is based on sugar content. The aim of this study is to observe the effect of different colour tones on sweetness perception. Lavin and Lawless (1998) assessed the influence of colour and aroma on perceived sweetness by testing it across 3 demographics: children, teenagers, and adults. Their results found conflicting evidence that specific tones, like dark red and light…

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