Journal ArticleDOI
The Influence of Color and Label Information on Flavor Perception
TLDR
This paper examined how the simultaneous manipulation of these two cues (color and label) affects perception of, and hedonic responses to, flavor, and found no interaction between the color and label factors.Abstract:
Previous research that has manipulated either the color of, or labeling information associated with, foods and beverages has shown that each of these factors can significantly influence perceptual and preferential responses to them. The present study examined how the simultaneous manipulation of these two cues (color and label) affects perception of, and hedonic responses to, flavor. Thirty participants rated 12 chocolate M&Ms (identical aside from their color), described as coming from a “new line of chocolate products,” for the intensity of their chocolate flavors (“chocolatey-ness”) and their hedonic qualities (“likeability”). In the color-only condition, sighted participants received two green and two brown M&Ms. In the label-only condition, blindfolded participants received two M&Ms that were labeled as being from a “milk chocolate category” and two M&Ms that were labeled as being from a “dark chocolate category.” In the color–label condition, sighted participants received an M&M of each of the four possible color–label combinations. The participants rated brown M&Ms as being significantly more chocolatey than green M&Ms and “dark chocolate”-labeled M&Ms as being significantly more chocolatey than “milk chocolate”-labeled ones. No such effects were observed for the likability data. There was no interaction between the color and label factors. These results illustrate that flavor perception involves the combining of chemosensory information with both visual (color) information and cognitive, expectancy-based (label) inputs.read more
Citations
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Journal ArticleDOI
Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
TL;DR: A review of the literature on the effects of expectations on the sensory perception of food and drink by humans can be found in this paper, where the authors evaluate the evidence that has emerged from both laboratory studies and real-world research conducted in the setting of the restaurant, canteen and bar.
Journal ArticleDOI
Color Psychology: Effects of Perceiving Color on Psychological Functioning in Humans
Andrew J. Elliot,Markus A. Maier +1 more
TL;DR: The empirical review focuses especially on color in achievement and affiliation/attraction contexts, but it also covers work on consumer behavior as well as food and beverage evaluation and consumption and conduct a review of emerging empirical findings.
Journal ArticleDOI
Does Food Color Influence Taste and Flavor Perception in Humans
TL;DR: This paper reviewed the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans and argued that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions.
Journal ArticleDOI
Credence and the effect on consumer liking of food – A review
Fredrik Fernqvist,Lena Ekelund +1 more
TL;DR: In this article, a conceptual model based on a framework of consumers' quality perception process is presented and applied, and seven main categories of credence characteristics can be identified in the literature: (a) health; (b) organic food; (c) origin; (d) brand; (e) production methods; (f) ethics; (g) descriptive food names and ingredients).
Journal ArticleDOI
On the psychological impact of food colour
TL;DR: In this article, 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.
References
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Journal ArticleDOI
How Consumers Are Affected by the Framing of Attribute Information Before and After Consuming the Product
Irwin P. Levin,Gary J. Gaeth +1 more
TL;DR: The authors found that consumers were more favorable toward the ground beef labeled as either "75% lean" or "25% fat" than those labeled as "25 % fat" when they actually tasted it.
Journal ArticleDOI
The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review
Rosires Deliza,Hal Macfie +1 more
TL;DR: In this paper, the authors present a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption, showing that expectations are generated by a variety of factors.
Journal ArticleDOI
The color of odors.
TL;DR: Results suggest that the above perceptual illusion occurs during the verbalization phase of odor determination, which is confirmed by a psychophysical experiment and recent psychophysical and neuroimaging data.
Journal ArticleDOI
The multisensory perception of flavor.
Malika Auvray,Charles Spence +1 more
TL;DR: It is proposed that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define the authors' senses is simply not appropriate.
Journal ArticleDOI
The impact of perceptual interactions on perceived flavor
TL;DR: This paper reviewed how all these sensations interact, both on a perceptual and a physical level, and discussed the resulting impact each has on flavor ratings, and the practical implications of these interactions for sensory evaluation are discussed.