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On the relationship(s) between colour and taste/flavour

Abstract:

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might be between color and taste/flavor. While several influential early commentators argued against there being any relationship, a large body of empirical evidence published over the last 80 years or so clearly demonstrates that the hue and saturation, or intensity, of color in food and/or drink often influences m...

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Publication status:
Published
Peer review status:
Peer reviewed
Version:
Publisher's version

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Publisher copy:
10.1027/1618-3169/a000439

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Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Experimental Psychology
Oxford college:
Somerville College
ORCID:
0000-0003-2111-072X
Publisher:
Hogrefe Publishing Publisher's website
Journal:
Experimental Psychology Journal website
Volume:
66
Issue:
2
Pages:
99-111
Publication date:
2019-03-21
Acceptance date:
2018-11-12
DOI:
EISSN:
2190-5142
ISSN:
1618-3169
Pubs id:
pubs:940940
URN:
uri:6d0ba35d-1e05-4eb2-bf11-a2eabd746287
UUID:
uuid:6d0ba35d-1e05-4eb2-bf11-a2eabd746287
Local pid:
pubs:940940

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