The influence of physical state and color on perceived sweetness

Journal of Psychology: Interdisciplinary and Applied

Volumn 132, Issue 5, 1998, Pages 561-568

  Alley, Rebecca L ^a   Alley, Thomas R ^b  

^a D W Daniel High School Central   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BEVERAGE; CHILD; COLOR; COMPARATIVE STUDY; FEMALE; HUMAN; MALE; PHYSIOLOGY; TASTE;

BEVERAGES; CHILD; COLOR; FEMALE; HUMANS; MALE; TASTE;

EID: 0032159018     PISSN: 00223980     EISSN: 19401019     Source Type: Journal    
DOI: 10.1080/00223989809599289     Document Type: Article

References (25)

1. Bartoshuk, L. M., Rennert, K., Rodin, J., & Stevens, J. C. (1982). Effects of temperature on the perceived sweetness of sucrose. Physiology and Behavior, 28, 905-910.
2. Choungourian, A. (1968). Color preferences and cultural variation. Perceptual and Motor Skills, 26, 1203-1206.
3. Drewnowski, A., Shrager, E. E., Lipsky, C., Stellar, E., & Greenwood, M. R. C. (1989). Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods. Physiology and Behavior, 45, 177-183.
4. DuBose, C. N., Cardello, A. V., & Mailer, O. (1980). Effects of colorants and flavorants on identification, perceived flavor intensity, and hedonic quality of fruit-flavored beverages and cake. Journal of Food Science, 45, 1393-1399.
5. Frank, R. A., Ducheny, K., & Mize, S. J. S. (1989). Strawberry odor, but not red color, enhances the sweetness of sucrose solutions. Chemical Senses, 14, 371-377.
6. Hall, R. L. (1958). Flavor study approaches at McCormick & Company, Inc. In Arthur D. Little, Inc. (Sponsor), Flavor research and food acceptance (pp. 224-240). New York: Reinhold.
7. Hutchings, J. B. (1977). The influence of visual appearance of foods to the food processor and the consumer. Journal of Food Quality, 1, 267-278.
8. Hyman, A. (1983). The influence of color on the taste perception of carbonated water preparations. Bulletin of the Psychonomic Society, 21, 145-148.
9. Johnson, J., & Clydesdale, F. M. (1982). Perceived sweetness and redness in colored sucrose solutions. Journal of Food Science, 47, 747-752.
10. Johnson, J. L., Dzendolet, E., Damon, R., Sawyer, M., & Clydesdale, F. M. (1982). Psychophysical relationships between perceived sweetness and color in cherry-flavored beverages. Journal of Food Protection, 45, 601-606.
11. Katz, S. E., & Breed, F. S. (1922). The color preferences of children. Journal of Applied Psychology, 6, 255-266.
12. Madeira, K., & Goldman, A. (1988). Some aspects of sensory properties of food that relate to food habits and associated problems of elderly consumers. Journal of Nutrition in the Elderly, 8, 3-24.
13. Maga, J. A. (1974). Influence of color on taste thresholds. Chemical Senses of Flavor, 1, 115-119.
14. McBurney, D. H., Collings, V. B., & Glantz, L. M. (1973). Temperature dependence of human taste responses. Physiology & Behavior, 11, 89-94.
15. Moskowitz, H. R. (1978). Taste and food technology: Acceptability, aesthetics, and preference. In E. C. Carterette & M. P. Friedman (Eds.), Handbook of perception: Vol. 4A. Tasting and smelling (pp. 157-194). San Diego: Academic Press.
16. Moskowitz, H. R., Kluter, R. A., Westerling, J., & Jacobs, H. L. (1974). Sugar sweetness and pleasantness: Evidence for different psychological laws. Science, 184, 583-585.
17. Norton, W. E., & Johnson, F. N. (1987). The influence of intensity of colour on perceived flavour characteristics. Medical Science & Research, 15, 329-330.
18. Pangborn, R. M. (1960). Influence of color on the discrimination of sweetness. American Journal of Psychology, 73, 229-238.
19. Pangborn, R. M. (1987). Selected factors influencing sensory perception of sweetness. In J. Dobbing (Ed.), Sweetness (pp. 49-66). New York: Springer-Verlag.
20. Pangborn, R. M., Berg, H. W., & Hansen, B. (1963). The influence of color on discrimination of sweetness in dry table wine. American Journal of Psychology, 76, 492-495.
21. Pangborn, R. M., & Hansen, B. (1963). The influence of color on discrimination of sweetness and sourness in pear nectar. American Journal of Psychology, 76, 315-317.
22. Scherr, S., & King, K. R. (1982). Sensory and metabolic feedback in the modulation of taste hedonics. Physiology and Behavior, 29, 827-832.
23. Valdez, P., & Mehrabian, A. (1994). Effects of color on emotions. Journal of Experimental Psychology: General, 123, 394-409.
24. Walsh, L. M., Toma, R. B., Tuveson, R. V., & Sondhi, L. (1989). Color preference and food choice among children. The Journal of Psychology, 124, 645-653.
25. Wursch, P., & Daget, N. (1987). Sweetness in product development. In J. Dobbing (Ed.), Sweetness (pp. 247-259). New York: Springer-Verlag.