Do foods color and structure influence the perception of their taste?
Gabrielle Panetrat, France The perception of the food we eat is indeed influenced by the colour, flavour, texture and temperature of food. All attributes together are determining the acceptability of food. These sensations help to identify substances and are sources of enjoyment when eating and drinking. Experiments have shown that people dislike blue coloured food. People naturally prefer red, yellow and brown food like ripened fruit and vegetables. In tests people have also difficulties to taste food which is “wrong” coloured like green coloured strawberry yoghurt.
