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- Color is a powerful sensory cue that affects how children perceive the taste of foods and beverages. Research shows color influences flavor identification, sweetness perception, food preferences, and taste expectations in preschoolers. This gives parents and caregivers opportunities to promote healthier eating through strategic use of color.
www.colorwithleo.com/how-does-color-affect-taste-for-kids/
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Do sensory cues affect flavor perception?
Do visual cues affect taste perception?
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Do auditory cues play a role in multisensory perception of food?
What is multisensory flavor perception?
Does color influence multisensory flavor perception?
Oct 1, 2023 · Various food-relevant visual cues, including the colour of food/drinks, of food and beverage packaging, of the glassware/cup, of the plateware, of the cutlery, and of the environment, all appear capable of affecting flavour perception, at least under a subset of conditions (Spence, 2015a).
- Multisensory Flavor Perception
The latest research by psychologists and cognitive...
- Multisensory Flavor Perception
Mar 26, 2015 · The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses.
- Charles Spence
- 2015
Jan 1, 2014 · To conclude, visual cues from food can decrease neophobia in children, improve perceived flavors, change estimations of food quantity, prepare the body for digestion, modify the microstructure of eating, and affect energy intake.
- Devina Wadhera, Elizabeth D. Capaldi-Phillips
- 2014
Oct 3, 2022 · The most common way our brain is tricked through multisensory perception is through taste. So now, I’m going to talk about everything that goes into how we taste flavors, and how other senses play a role in how we taste.
This experimental manipulation was introduced in order to investigate whether the visual cues would still influence human flavor perception when the participants were aware of the lack of any meaningful correspondence between the color and the flavor of the solutions that they were tasting.
- Massimiliano Zampini, Charles Spence
- 2012
- 2012
Dec 9, 2020 · In this review, we create a framework for this existing research. Specifically, we discuss research addressing the key sensory drivers of taste perceptions and consumption, including all five senses: vision, olfaction, audition, haptic, and/or taste.
Jun 20, 2012 · Vision provides an essential sensory input for food perception, raising expectations and driving preferences. We unconsciously discriminate between high-calorie and low-calorie foods by sight...
