The cup color makes it
Although the test subjects were always tearing the same taste carrier on the tongue, they found that the chocolate tasted differently good, depending on the cup. The preferences were not randomly distributed to the cup colors, but there was a clear favorite: It won the orange cup, followed by the cream-colored. The chocolate from the white and the red cup was not so good.
The result joins earlier studies, which have already shown that the perception of taste can be strongly influenced by colors, the researchers report. For example, spicy dishes are perceived as sharper when red, or drinks more refreshing when spilled from a blue bottle than a red bottle. According to the researchers, the context is always decisive: the color of a container can change the perceived properties of a food or drink through certain associations. For food manufacturers or the advertising industry, research - such as the current Tassen study - can provide important information, says Betina Piqueras-Fiszman and her colleagues. displayBetina Piqueras-Fiszman (Polytechnic University, Valencia) et al .: Journal of Sensory Studies, doi: doi / 10.1111 / j.1745-459X.2012.00397.x © science.de - Martin Vieweg