There's more to taste in a coloured bowl

Perception

Volumn 40, Issue 7, 2011, Pages 880-882

  Harrar, Vanessa ^a   Piqueras Fiszman, Betina ^a,b   Spence, Charles ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES;

REAL FOODS;

COLOR;

EID: 84931749701     PISSN: 03010066     EISSN: None     Source Type: Journal    
DOI: 10.1068/p7040     Document Type: Article

References (6)

1. Cliff M A, 2001 "Influence of wine glass shape on perceived aroma and colour intensity in wines" Journal of Wine Research 12 39-46
2. Gueguen N, 2003 "The effect of glass colour on the evaluation of a beverage's thirst-quenching quality" Current Psychology Letter: Behaviour, Brain & Cognition 11 1-6
3. Jameson D, Hurvich L M, 1959 "Perceived color and its dependence on focal, surrounding, and preceding stimulus variables" Journal of the Optical Society of America 49 890-898
4. Oberfeld D, Hecht H, Allendorf U, Wickelmaier F, 2009 "Ambient lighting modifies the flavor of wine" Journal of Sensory Studies 24 797-832
5. O'Mahony M, 1983 "Gustatory responses to nongustatory stimuli" Perception 12 627-633
6. Spence C, Levitan C, Shankar M U, Zampini M, 2010 "Does food color influence taste and flavor perception in humans?" Chemosensory Perception 3 68-84 doi:10.1068/p7040.