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Investigate the influence of colour on perceived sweetness.
Member rating: No Rating | Words: | Submitted: Thu Oct 14 2004
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Abstract Smell, texture, temperature and other variables can influence our evaluation of food and beverages. The purpose of this experiment was to investigate the influence of colour on perceived sweetness. Twenty participants were given four samples of a clear fizzy drink in a random order and were asked to rate their sweetness from one to ten. In each sample a different amount of food colouring was used. It was hypothesised that the samples with more food colouring in them would be rated as sweeter than the samples with the least food colouring in them. Introduction Researchers have found that many variables including smell, colour, temperature and texture influence our evaluation of food and drink. Altering the appearance, especially colour, of a food or drink can affect the quality of perceived taste, the identification of flavours (DuBose, Cardello, Mailer 1980) and the overall acceptability of a product. Looking at the colours effect on perceived...
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