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Narumi, T., Futamata, T., Nishimura, K., Tanikawa, T, & Hirose, M. “A basic study on gustatory display with visual feedback.” IEICE, 33(21), 107-112. 2009.

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Article

Effect of the Colour Red on an Apple’s Deliciousness, Taste and Texture

1Graduate School of Food and Nutrition Sciences, Toyo University, City, Japan

2Hygiene and Preventive Medicine, Graduate School of Life Science, Kobe Women’s University, Japan


Journal of Food and Nutrition Research. 2022, Vol. 10 No. 3, 216-220
DOI: 10.12691/jfnr-10-3-6
Copyright © 2022 Science and Education Publishing

Cite this paper:
Tomoko Osera, Kumiko Iijima, Nobutaka Kurihara. Effect of the Colour Red on an Apple’s Deliciousness, Taste and Texture. Journal of Food and Nutrition Research. 2022; 10(3):216-220. doi: 10.12691/jfnr-10-3-6.

Correspondence to: Nobutaka  Kurihara, Hygiene and Preventive Medicine, Graduate School of Life Science, Kobe Women’s University, Japan. Email: kurihara@suma.kobe-wu.ac.jp

Abstract

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.

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