While there has long been public concern over the use of artificial/synthetic food colors, it
should be remembered that food and drink products (eg, red wine) have been purposefully …

Color is perhaps the single most important product-intrinsic sensory cue when it comes to
setting our expectations regarding the likely taste and flavor of food and drink. To date, a …

Color is perhaps the single most important product-intrinsic sensory cue when it comes to
setting our expectations regarding the likely taste and flavor of food and drink. To date, a …

Controlling, measuring, and" designing" the color of food are critical concerns in the food
industry, as the appeal of food is chiefly determined visually, with color the most salient …

During the latter half of the last century, a number of cultural commentators confidently
asserted that blue food and drink products would never succeed in the marketplace. How …

Empirical research examining the effects of food color on food acceptability comes from the
food science literature, but its applicability for predicting consumer purchase decisions is …

Colour is the single most important product-intrinsic sensory cue when it comes to setting
people's expectations regarding the likely taste and flavour of food and drink. To date, a …

Colour affects many aspects of our lives. One area of particular interest in recent years has
been the role of colour cues in the perception of food and drink. While the majority of this …

Throughout human history, food color has been a key trait of sensory quality evaluation. With
the advent of processed food, food coloring has gained even more importance. According to …

Although not mentioned as a constitutive element of flavour, at least according to the
International Standards Organization definition, there can be little doubt that what we see …