The Effects of Food Color on Perceived Flavor

By L. Garber, Eva M. Hyatt, Richard Starr. 2000

228 citations recorded by the source corpus.

Subfields: Food Science, Social Psychology

View Paper: https://www.semanticscholar.org/paper/ec379affa571b1c644232df4dfce37a56521ddb8

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Citations in the corpus

Plate shape and colour interact to influence taste and quality judgments (2013, background): “Garber, Hyatt, and Starr [20] examined the effect of incongruent colours (and labelling) on taste perception of noncarbonated fruit drinks.”
The effect of context attractiveness on product attractiveness and product quality: the moderating role of product familiarity (2017, background): “When consumers are not provided with any other information about a product and when consumers have no prior experience in using the product, the product’s visual appearance serves as an extrinsic cue that facilitates consumers’ judgments of product quality (Garber et al. 2000).”
The Impact of Package Color and the Nutrition Content Labels on the Perception of Food Healthiness and Purchase Intention (2016, background): “Moreover, evidence from the existing literature suggests that congruent color–flavor (e.g., orange color with orange fruit or flavor) can positively influence liking, identification, and perceptions of quality (Garber et al., 2000; Stillman, 1993).”
The influences of restaurant menu font style, background color, and physical weight on consumers’ perceptions (2016, background): “Background color Color communicates symbolic and associative messages and serves as a significant cue for transferring meaning, contrast, and novelty to the product and brand (Schmitt and Pan, 1994; Garber et al., 2000).”
Fifty shades of food: The influence of package color saturation on health and taste in consumer judgments (2020, background): “Rather, the presence of the color cue makes it easier for consumers to differentiate between products (Garber et al., 2000) and identify the ones that appear tasty and healthy as well as the ones that do not.”
Are You Selling the Right Colour? A Cross‐cultural Review of Colour as a Marketing Cue (2006, methodology): “Food colour affects consumers’ ability for correctly identifying flavour and forming distinct flavour profiles and dominates other flavour information sources including labelling and taste (Garber et al., 2000), implying that altering the food colour could affect consumer preferences.”