The color of the dishes changes the perception of the taste of the product
Last reviewed: 16.10.2021
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Do you often notice the color of the dishes from which you eat? If not, can it be worthwhile to pay attention to this and get a new set of plates? In this case, this is simply a necessity, because scientists have found out what dishes make dishes smoother and tastier!
Scientists from the Polytechnic University of Valencia and Oxford University argue that the perception of taste depends largely on the color of the dishes from which we eat or drink.
As it turned out, hot chocolate is more delicious if you drink it from a cup of orange or cream color, but in a white or red cup the taste will not be so expressive.
This research confirms the results of a study conducted earlier, during which experts found out that our senses perceive food in different ways depending on the color of the dishes from which we eat and drink.
"The color of the dishes in which food and drinks are served can affect the perception of taste and aroma," says Dr. Betina Picvares-Fitzman, co-author of the study.
The team of scientists conducted an experiment with the participation of 57 volunteers, who were offered to evaluate the taste of hot chocolate. A drink was served in plastic cups of the same size, but in four color variants. Inside, all the glasses were white, and outside - white, cream, red and orange.
The results published in the journal "Journal of Sensory Studies" testify that the participants of the research liked the drink from orange and cream colored cups, in spite of the fact that they poured hot chocolate from one container. Nevertheless, the taste of chocolate from white and red cups is not so impressed by the tasters, who stated that in the cream and orange containers "taste is brighter" and "the flavor is more saturated".
Commenting on the results, scientists say that there are no definite "color rules" for dishes that could enhance the taste and aroma of a drink or dish, in fact it depends on food, but the truth is that a certain influence of color does exist.
According to experts, this study is important for scientists who study the process of combining the brain visual information, obtained not only at the sight of food, but also at the sight of the dishes in which it is served.
In addition, this information may be of interest not only to scientists, but also food producers, as well as catering workers. Picking up the dishes of the right color or profitable packaging the product, they can greatly increase their income, because the buyer, in one way or another, pays attention to products packed in an attractive and "delicious" wrapper.
The results of previous studies also confirm the current conclusions, according to which the aroma and taste of the lemon strengthen the containers of yellow color, and the drinks of cold colors provoke even more thirst than beverages with warmer colors. Also, researchers found that most people who drank from pink cups automatically "sweetened" the drink. It seemed to them that it was in the pink container that the drink was sweeter than in the cups of other flowers.