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

Tomoko Osera^{1, 2}, Kumiko Iijima¹ and Nobutaka Kurihara^2,

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

Cite this paper:
Tomoko Osera, Kumiko Iijima and 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

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.

Keywords:
coloured apple adolescent red

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