eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-03-11 10 3 216 220 10.12691/jfnr-10-3-6 JFNR20221036 article Tomoko Osera 1 2 Kumiko Iijima 2 Nobutaka Kurihara kurihara@suma.kobe-wu.ac.jp 2 Graduate School of Food and Nutrition Sciences, Toyo University, City, Japan There remains a disagreement over the effects of colour, especially red and blue, on taste and appetite. Therefore, this study investigated the effects of different coloured apples on taste. Herein, Study 1 sampled four colour gradations from yellow (uncoloured) to red; Study 2 sampled four types of yellow (uncoloured), red, yellow-green and blue. All apples had the same taste as the colours were changed artificially. There were 30-32 participants, all of whom were 20-21-year-old students. All were generally healthy with normal vision, taste and appetite. The results of Study 1 demonstrated that the darker the shade of red, the less delicious food was perceived to be. Whereas, the results of Study 2 demonstrated that warm colours were perceived as more delicious than cold colours. Thus, these results indicate that food colour affects taste perception. http://pubs.sciepub.com/jfnr/10/3/6/jfnr-10-3-6.pdf coloured apple adolescent red