Multimodal effects of color and flavor of soft drinks on the predicted palatability and taste

DOI Web Site Web Site 1 Citations 6 References

Bibliographic Information

Other Title
  • 清涼飲料水の予想されるおいしさと味覚に対する色と香りの複合効果
  • セイリョウ インリョウスイ ノ ヨソウ サレル オイシサ ト ミカク ニ タイスル イロ ト カオリ ノ フクゴウ コウカ

Search this article

Abstract

To understand the multimodal effects of soft drink color and flavor on the predicted palatability and taste, we prepared six differently colored water in individual plastic bottles: yellow, orange, red, purple, blue, and green, by dissolving artificial colorants with mineral water. We also used four types of essence: lemon, apple, strawberry, and mint. Each essence was placed on a smelling-strip on the underside of the bottle cap. In the visual experiment, subjects observed one of the colored waters without any olfactory cues. In the olfactory experiment, they observed non-colored water and smelled the underside of the cap. In the visual-olfactory experiment, they observed one of the colored waters while smelling an essence. Subjects evaluated the predicted palatability, sweetness, sourness, and bitterness in each experiment. As a result, palatability was higher for the yellow color with lemon flavor, and red color with strawberry flavor. In addition, the contribution ratios of flavor to color were 1.24 for palatability, 4.61 for sweetness, 1.91 for sourness, and 1.98 for bitterness.

Journal

Citations (1)*help

See more

References(6)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top