INFLUENCE OF COLOR ON TASTE

THRESHOLDS

http://chemse.oxfordjournals.org/content/1/1/115.abstract

1. J. A. MAGA

+ Author Affiliations

1. Department of Food Science and Nutrition, Colorado State University Fort Collins,

Colo. 80521, U.S.A.

Abstract

Increasing molar concentrations of sweet, sour, bitter and salty were evaluated in colorless

and colored (red, green, yellow) water solutions by 28 untrained students. Green color

statistically increased sweet taste threshold sensitivity while yellow color decreased taste

sensitivity. Red color did not affect the taste sensitivity of sweet. In the case of sour, both

yellow and green colors decreased sensitivity with red having no affect. Red color decreased

bitter taste sensitivity with yellow and green color having no effect. No significant differences

due to color affected salty taste sensitivity. Thus, psychological color association can alter

reports of certain basic taste sensations.

© 1974 by D. Reidel Publishing Company, Dordrecht-Holland

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