The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses

216 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Color psychology: effects of perceiving color on psychological functioning in humans. (2014, background): “Regarding identification, people have been found to have strong expectations regarding color-flavor links such that they expect, for example, red drinks to taste like strawberry or cherry and green drinks to taste like lime, mint, or apple (Shankar et al. 2010; Zampini et al. 2007, 2008).”
Effect of background noise on food perception (2011, methodology): “After swallowing, the participant opened their eyes and then rated the stimulus using a labelled magnitude scale (Green, Shaffer, & Gilmore, 1993; as used recently by Zampini et al., 2007) and a labelled affective magnitude scale (Schutz & Cardello, 2001).”
The Influence of Color and Label Information on Flavor Perception (2009, background): “Many studies have shown that color cues can substantially impact upon human flavor perception (e.g., see Christensen 1983; DuBose et al. 1980; Duncker 1939; Johnson and Clydesdale 1982; Levitan et al. 2008; Zampini et al. 2007).”
On the psychological impact of food colour (2015, background): “(Figure reprinted with permission from [47]).”