Role Cognitive Influences on Colour and Flavour 1
Discuss the Role of Cognitive Influences with regards to the
Interaction Between Colour and Flavour
Seeret Kaur Lonj
James Cook University
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https://www.coursehero.com/file/50909293/3110-finaldocx/
, Role Cognitive Influences on Colour and Flavour 2
Although we perceive a myriad of visual cues while assessing a piece of food or beverage,
researchers argue that colour may play a central role in the experience of flavour (Hutchings,
1977). This may be attributed to its role as an indicator of edibility (Clydesdale, 1993), and
because of its role in suggesting both the likely identity and intensity of flavor (Lavin &
Lawless, 1998). A study carried out by Johnson and Clydesdale (1982) revealed that an
increasing addition of red dye to a drink had a statistically significant effect on people’s
perception of sweetness. Even though the actual sucrose concentration was 1% lower,
sweetness in darker coloured solutions was rated as 2–10% higher than the lighter reference.
Previous research has been carried out on the effect of colour on people's perception of food
(chocolate;Duncker, 1939), however, thus far research has mainly been done on people's
perception of flavored drinks (Johnson, Dzendolet, & Clydesdale, 1983). Regardless of the
numerous studies carried out that have reported significant effects of colour on flavour
perception, it is crucial to note that there have been just as many contradictory findings (Alley
& Alley, 1998; Frank, Ducheny, & Mize, 1989). No effect of colour on participants’ ratings of
sweetness for red, blue, yellow, green, and clear sugar– water samples was reported for Alley
and Alley (1998). Similarly, Frank et al. found no difference in results when assessing
perceived sweetness between a strawberry-flavoured rink with added colouring and a clear
drink.
Albeit ample literature exists on the effects of colour on flavour perception in humans, less is
known about how cognitive influences determine how various sensory inputs are interpreted
with regards to multisensory flavour perception. The discrepancy in results may be a
reflection of differences in people's sensory expectations, as rooted in the specific
associations that they pick up from their environments. Cognitive influences, like
expectations, have been shown to influence people’s flavour experiences (Yeomans,
Chambers, Blumenthal, & Blake, 2008).
This study source was downloaded by 100000768200080 from CourseHero.com on 05-11-2022 01:30:00 GMT -05:00
https://www.coursehero.com/file/50909293/3110-finaldocx/
Discuss the Role of Cognitive Influences with regards to the
Interaction Between Colour and Flavour
Seeret Kaur Lonj
James Cook University
This study source was downloaded by 100000768200080 from CourseHero.com on 05-11-2022 01:30:00 GMT -05:00
https://www.coursehero.com/file/50909293/3110-finaldocx/
, Role Cognitive Influences on Colour and Flavour 2
Although we perceive a myriad of visual cues while assessing a piece of food or beverage,
researchers argue that colour may play a central role in the experience of flavour (Hutchings,
1977). This may be attributed to its role as an indicator of edibility (Clydesdale, 1993), and
because of its role in suggesting both the likely identity and intensity of flavor (Lavin &
Lawless, 1998). A study carried out by Johnson and Clydesdale (1982) revealed that an
increasing addition of red dye to a drink had a statistically significant effect on people’s
perception of sweetness. Even though the actual sucrose concentration was 1% lower,
sweetness in darker coloured solutions was rated as 2–10% higher than the lighter reference.
Previous research has been carried out on the effect of colour on people's perception of food
(chocolate;Duncker, 1939), however, thus far research has mainly been done on people's
perception of flavored drinks (Johnson, Dzendolet, & Clydesdale, 1983). Regardless of the
numerous studies carried out that have reported significant effects of colour on flavour
perception, it is crucial to note that there have been just as many contradictory findings (Alley
& Alley, 1998; Frank, Ducheny, & Mize, 1989). No effect of colour on participants’ ratings of
sweetness for red, blue, yellow, green, and clear sugar– water samples was reported for Alley
and Alley (1998). Similarly, Frank et al. found no difference in results when assessing
perceived sweetness between a strawberry-flavoured rink with added colouring and a clear
drink.
Albeit ample literature exists on the effects of colour on flavour perception in humans, less is
known about how cognitive influences determine how various sensory inputs are interpreted
with regards to multisensory flavour perception. The discrepancy in results may be a
reflection of differences in people's sensory expectations, as rooted in the specific
associations that they pick up from their environments. Cognitive influences, like
expectations, have been shown to influence people’s flavour experiences (Yeomans,
Chambers, Blumenthal, & Blake, 2008).
This study source was downloaded by 100000768200080 from CourseHero.com on 05-11-2022 01:30:00 GMT -05:00
https://www.coursehero.com/file/50909293/3110-finaldocx/
