皿色に占める青色の割合が心理的なおいしさに与える影響

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書誌事項

タイトル別名
  • Effect on the Sense of Palatability of Different Proportions of Blue on a Plate
  • サライロ ニ シメル アオイロ ノ ワリアイ ガ シンリテキ ナ オイシサ ニ アタエル エイキョウ

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説明

The effect of the proportion of blue on a plate, between white and blue, on the appetite was investigated. Three types of plate were used: Japanese, Western, and Chinese style plates that were blue and white, or only blue. Depending on the ratio of blue to white, the plates were classified into four groups: A (10-20%), B (25-35%), C (55-65%), and D (100%). Two meals of Japanese, Western, and Chinese food, involving a total of six dishes, were served on each type of plate, and photographed. An evaluation panel looked at the pictures of the A, B, C, and D plates simultaneously and evaluated their effect on appetite by scoring on a questionnaire. The evaluated mean value for the A plates was significantly higher than that for C and D, suggesting that the plates with a blue-to-white ratio of 10-20% increased the appetite. The evaluated mean appetite value for D was significantly low with all the meals, suggesting that all-blue plates reduced the appetite. The correlation coefficient between the ratio of blue to white and mean appetite was -0.79, indicative of a negative correlation between these variables. The effect of the saturation of blue was also examined. Plate E with a blue-to-white ratio of 100% at a lower saturation than D was tested, and a similar questionnaire survey was conducted. The evaluated mean appetite for E was lower than that for D in all cases except with one Western meal. The results suggest that a blue plate with low saturation reduced the appetite more than a blue plate with high saturation.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 60 (6), 553-560, 2009

    一般社団法人 日本家政学会

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