Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have
long been interested in, and/or speculated about, what exactly the relationship, if any, might …

In this paper, we review the empirical literature concerning the important question of whether
or not food color influences taste and flavor perception in humans. Although a superficial …

From birth, nature teaches us to make judgements on our environment based in large
measure on color. As such, it plays a key role in food choice by influencing taste thresholds …

Color conveys critical information about the flavor of food and drink by providing clues as to
edibility, flavor identity, and flavor intensity. Despite the fact that more than 100 published …

Color cues impact the chemosensory perception of foods and beverages. Evidence
suggests that color exerts these effects through a link with emotion. In this study, color …

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 …

Two experiments are reported that were designed to investigate the influence of visual color
cues on people's flavor discrimination and flavor intensity ratings for a variety of fruit-flavored …

Color cues can influence the experience of flavor, both by influencing identification and
perceived intensity of foods. Previous research has largely focused on the crossmodal …

Previous research that has manipulated either the color of, or labeling information
associated with, foods and beverages has shown that each of these factors can significantly …

There has been a noticeable increase of interest in research on multisensory flavour
perception in recent years. Humans are visually dominant creatures and a growing body of …