2011 volume 40(7) pages 880 – 882
doi:10.1068/p7040

Cite as:
Harrar V, Piqueras-Fiszman B, Spence C, 2011, "There’s more to taste in a coloured bowl" Perception 40(7) 880 – 882

Download citation data in RIS format

Short and sweet
There’s more to taste in a coloured bowl

Vanessa Harrar, Betina Piqueras-Fiszman, Charles Spence

Abstract. The flavour and pleasantness of food and drinks are affected by their colour, their texture or crunch, and even by the shape and weight of the plate or glass. But, can the colour of the bowl also affect the taste of the food it contains? To answer this question we served popcorn in four different coloured bowls, and participants rated sweetness, saltiness, and overall liking. The sweet popcorn, in addition to being sweet, was perceived as saltier when eaten out of a coloured (as compared to a white) bowl, and vice versa for the salty popcorn. These results demonstrate that colour in bowl design can be used to elicit perceptions of sweetness and saltiness in real foods.

PDF Full-text PDF size: 336 Kb

HTML References  6 references, 5 with DOI links (Crossref)