Does food color influence taste and flavor perception in humans?

Spence, Charles; Levitan, Carmel A.; Shankar, Maya U.; Zampini, Massimiliano

doi:10.1007/s12078-010-9067-z

Cited by 540Multisensory perception and integrationSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques

Does food color influence taste and flavor perception in humans?

Spence, Charles, Levitan, Carmel A., Shankar, Maya U., Zampini, Massimiliano·2010·Chemosensory Perception

DOI 10.1007/s12078-010-9067-z

Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1007/s12078-010-9067-z

Cites

130 of 130 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

People systematically associate different colours of foods and beverages with specific basic tastes.
“Agrowing body of scientific research shows that people systematically associate di erent colours of foods and beverages (regardless of whether they are found in the food itself or in the food presentation / packaging), with specific basic tastes”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [49]
Red colour decreases bitter taste sensitivity.
“Rather, this colour was found to decrease bitter taste sensitivity (see Reference [49] for a review).”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [49]
Learned associations are formed between different sensory stimuli as a result of the eating process.
“Finally, learned associations are formed between di erent sensory stimuli as a result of the eating process”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [49]

International Organization for Standardization
(2011) · Springer eBooks · doi:10.1007/springerreference_16847 · Cited by 12,502 · see citing works
Untitled work
(1966) · Medical Entomology and Zoology · Cited by 10,293 · see citing works
Heuristic versus systematic information processing and the use of source versus message cues in persuasion.
Chaiken, S. (1980) · Journal of Personality and Social Psychology · doi:10.1037//0022-3514.39.5.752 · Cited by 5,516 · see citing works
Humans integrate visual and haptic information in a statistically optimal fashion
Ernst, M. O., & Banks, M. S. (2002) · Nature · doi:10.1038/415429a · Cited by 4,844 · see citing works
On the social psychology of the psychological experiment: With particular reference to demand characteristics and their implications.
Orne, M. T. (1962) · American Psychologist · doi:10.1037/h0043424 · Cited by 4,041 · see citing works
International Organization for Standardization (ISO)
Turner, B. (2003) · doi:10.1057/9780230271326_102 · Cited by 2,957 · see citing works
Merging the senses into a robust percept
Ernst, M. O., & Bülthoff, H. H. (2004) · Trends in Cognitive Sciences · doi:10.1016/j.tics.2004.02.002 · Cited by 1,906 · see citing works
Neural Correlates of Behavioral Preference for Culturally Familiar Drinks
McClure, S. M., Li, J., Tomlin, D., Cypert, K. S., Montague, L. M., & Montague, P. R. (2004) · Neuron · doi:10.1016/j.neuron.2004.09.019 · Cited by 1,347 · see citing works
Marketing actions can modulate neural representations of experienced pleasantness
Plassmann, H., O'Doherty, J., Shiv, B., & Rangel, A. (2008) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0706929105 · Cited by 1,122 · see citing works
Visual dominance: An information-processing account of its origins and significance.
Posner, M. I., Nissen, M. J., & Klein, R. M. (1976) · Psychological Review · doi:10.1037/0033-295x.83.2.157 · Cited by 1,087 · see citing works
Communication Goes Multimodal
Partan, S. R., & Marler, P. (1999) · Science · doi:10.1126/science.283.5406.1272 · Cited by 689 · see citing works
The multisensory perception of flavor
Auvray, M., & Spence, C. (2008) · Consciousness and Cognition · doi:10.1016/j.concog.2007.06.005 · Cited by 685 · see citing works
Self-citation
The Color of Odors
Morrot, G., Brochet, F., & Dubourdieu, D. (2001) · Brain and Language · doi:10.1006/brln.2001.2493 · Cited by 665 · see citing works
Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex
Rolls, E., & Baylis, L. (1994) · The Journal of Neuroscience · doi:10.1523/jneurosci.14-09-05437.1994 · Cited by 587 · see citing works
The Nose Smells What the Eye Sees
Gottfried, J. A., & Dolan, R. J. (2003) · Neuron · doi:10.1016/s0896-6273(03)00392-1 · Cited by 568 · see citing works
Reading cinnamon activates olfactory brain regions
González, J., Barrós‐Loscertales, A., Friedemann Pulvermüller, A., Meseguer, V., Sanjuán, A., Belloch, V., & Ávila, C. (2006) · NeuroImage · doi:10.1016/j.neuroimage.2006.03.037 · Cited by 565 · see citing works
The impact of perceptual interactions on perceived flavor
Delwiche, J. (2004) · Food Quality and Preference · doi:10.1016/s0950-3293(03)00041-7 · Cited by 563 · see citing works
Placebo Effects of Marketing Actions: Consumers May Get What They Pay For
Shiv, B., Carmon, Z., & Ariely, D. (2005) · Journal of Marketing Research · doi:10.1509/jmkr.2005.42.4.383 · Cited by 541 · see citing works
Measurement of Food Preferences
MacFie, H. J. H., & THOMSON, D. M. H. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2171-6 · Cited by 506 · see citing works
Methods in Psychological ResearchPreprint
Chow, S. L. (2002) · CogPrints (University of Southampton) · Cited by 439 · see citing works
To Know with the Nose: Keys to Odor Identification
Cain, W. S. (1979) · Science · doi:10.1126/science.760202 · Cited by 437 · see citing works
Food Choice, Acceptance and Consumption
Meiselman, H. L., & MacFie, H. J. H. (1996) · Springer eBooks · doi:10.1007/978-1-4613-1221-5 · Cited by 425 · see citing works
Orbitofrontal cortex neurons: role in olfactory and visual association learning
Rolls, E. T., Critchley, H. D., Mason, R., & Wakeman, E. A. (1996) · Journal of Neurophysiology · doi:10.1152/jn.1996.75.5.1970 · Cited by 398 · see citing works
The neurocognitive bases of human multimodal food perception: Sensory integration
Verhagen, J. V., & Engelen, L. (2006) · Neuroscience & Biobehavioral Reviews · doi:10.1016/j.neubiorev.2005.11.003 · Cited by 394 · see citing works
Try It, You'll Like It
Lee, L., Frederick, S., & Ariely, D. (2006) · Psychological Science · doi:10.1111/j.1467-9280.2006.01829.x · Cited by 377 · see citing works
Taste-smell interactions are tastant and odorant dependent
Frank, R. A., & Byram, J. (1988) · Chemical Senses · doi:10.1093/chemse/13.3.445 · Cited by 359 · see citing works
The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream
Yeomans, M. R., Chambers, L., Blumenthal, H., & Blake, A. (2008) · Food Quality and Preference · doi:10.1016/j.foodqual.2008.02.009 · Cited by 350 · see citing works
Consumer expectations and their role in food acceptance
Cardello, A. V. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2171-6_10 · Cited by 330 · see citing works
EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE
DuBose, C. N., Cardello, A. V., & Maller, O. (1980) · Journal of Food Science · doi:10.1111/j.1365-2621.1980.tb06562.x · Cited by 325 · see citing works
Effect of colour of drugs: systematic review of perceived effect of drugs and of their effectiveness
de Craen, A. J. M., Roos, P., de Vries, A. L., & Kleijnen, J. (1996) · BMJ · doi:10.1136/bmj.313.7072.1624 · Cited by 313 · see citing works
Taste Perception: More than Meets the Tongue
Hoegg, J., & Alba, J. W. (2007) · Journal of Consumer Research · doi:10.1086/510222 · Cited by 307 · see citing works
Demystifying Wine Expertise: Olfactory Threshold, Perceptual Skill and Semantic Memory in Expert and Novice Wine Judges
Parr, W. V. (2002) · Chemical Senses · doi:10.1093/chemse/27.8.747 · Cited by 260 · see citing works
Automatic visual bias of perceived auditory location
Bertelson, P., & Aschersleben, G. (1998) · Psychonomic Bulletin & Review · doi:10.3758/bf03208826 · Cited by 256 · see citing works
Audiovisual multisensory integration
Spence, C. J. (2007) · Nippon Onkyo Gakkaishi/Acoustical science and technology/Nihon Onkyo Gakkaishi · doi:10.1250/ast.28.61 · Cited by 252 · see citing works
Self-citation
Accepting the null hypothesis
Frick, R. W. (1995) · Memory & Cognition · doi:10.3758/bf03210562 · Cited by 250 · see citing works
The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses
Zampini, M., Sanabria, D., Phillips, N., & Spence, C. J. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.04.001 · Cited by 238 · see citing works
Self-citation
Taste mixtures: Is mixture suppression related to compression?
Bartoshuk, L. M. (1975) · Physiology & Behavior · doi:10.1016/0031-9384(75)90193-6 · Cited by 233 · see citing works
Consumer Led Food Product Development
(2007) · doi:10.1201/9781439823903 · Cited by 223 · see citing works
Influence of color on taste thresholds
MAGA, J. A. (1974) · Chemical Senses · doi:10.1093/chemse/1.1.115 · Cited by 221 · see citing works
When hearing the bark helps to identify the dog: semantically-congruent sounds modulate the identification of masked pictures
Chen, Y.-C., & Spence, C. (2010) · Cognition · doi:10.1016/j.cognition.2009.10.012 · Cited by 221 · see citing works
Self-citation
Cross-Modal Associations Between Odors and Colors
Demattè, M. L. (2006) · Chemical Senses · doi:10.1093/chemse/bjj057 · Cited by 213 · see citing works
Influence of Color on Odor Identification and Liking Ratings
Zellner, D. A., Bartoli, A. M., & Eckard, R. S. (1991) · The American Journal of Psychology · doi:10.2307/1422940 · Cited by 200 · see citing works
Altering expectancy dampens neural response to aversive taste in primary taste cortex
Nitschke, J. B., Dixon, G. E., Sarinopoulos, I., Short, S. J., Cohen, J. D., Smith, E. E., Kosslyn, S. M., Rose, R. M., & Davidson, R. J. (2006) · Nature Neuroscience · doi:10.1038/nn1645 · Cited by 199 · see citing works
Sensory Properties of Foods
BIRCH, G. G., Brennan, J. G., & Parker, K. J. (1977) · Medical Entomology and Zoology · Cited by 198 · see citing works
UNDERSTANDING DISCRIMINATION TESTS: A USER‐FRIENDLY TREATMENT OF RESPONSE BIAS, RATING AND RANKING R‐INDEX TESTS AND THEIR RELATIONSHIP TO SIGNAL DETECTION
OʼMAHONY, M. A. P. (1992) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1992.tb00519.x · Cited by 196 · see citing works
Questions of taste: the philosophy of wine
(2008) · Choice Reviews Online · doi:10.5860/choice.45-4337 · Cited by 195 · see citing works
Color of Scents: Chromatic Stimuli Modulate Odor Responses in the Human Brain
Österbauer, R. A., Matthews, P. M., Jenkinson, M., Beckmann, C. F., Hansen, P. C., & Calvert, G. A. (2005) · Journal of Neurophysiology · doi:10.1152/jn.00555.2004 · Cited by 193 · see citing works
Color affects perceived odor intensity.
Zellner, D. A., & Kautz, M. A. (1990) · Journal of Experimental Psychology Human Perception & Performance · doi:10.1037//0096-1523.16.2.391 · Cited by 189 · see citing works
Perceived sweetness and redness in colored sucrose solutions
JOHNSON, J., & CLYDESDALE, F. M. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb12706.x · Cited by 182 · see citing works
The Influence of Color and Label Information on Flavor Perception
Shankar, M. U., Levitan, C., Prescott, J., & Spence, C. J. (2009) · Chemosensory Perception · doi:10.1007/s12078-009-9046-4 · Cited by 181 · see citing works
Self-citation
Strawberry odor, but not red color, enhances the sweetness of sucrose solutions
Frank, R. A., Ducheny, K., & Mize, S. J. S. (1989) · Chemical Senses · doi:10.1093/chemse/14.3.371 · Cited by 171 · see citing works
Effects of color and odor on judgments of sweetness among children and adults
Lavin, J. G., & Lawless, H. T. (1998) · Food Quality and Preference · doi:10.1016/s0950-3293(98)00009-3 · Cited by 166 · see citing works
Preconceptions of Taste Based on Color
Koch, C., & Koch, E. C. (2003) · The Journal of Psychology · doi:10.1080/00223980309600611 · Cited by 163 · see citing works
The Influence of Past Experience upon Perceptual Properties
Duncker, K. (1939) · The American Journal of Psychology · doi:10.2307/1416111 · Cited by 163 · see citing works
The nose knows: influence of colour on perception of wine aroma
Parr, W. V., White, K. G., & HEATHERBELL, D. A. (2003) · Journal of Wine Research · doi:10.1080/09571260410001677969 · Cited by 158 · see citing works
The human capacity to transmit olfactory information
Desor, J. A., & Beauchamp, G. K. (1974) · Perception & Psychophysics · doi:10.3758/bf03198586 · Cited by 149 · see citing works
Measuring consumer response to food products
Garber, L. L., Hyatt, E. M., & Starr, R. G., Jr. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00030-7 · Cited by 147 · see citing works
Color affects perceived odor intensity.
Zellner, D. A., & Kautz, M. A. (1990) · Journal of Experimental Psychology Human Perception & Performance · doi:10.1037/0096-1523.16.2.391 · Cited by 146 · see citing works
The role of the human senses in food acceptance
Cardello, A. V. (1996) · Springer eBooks · doi:10.1007/978-1-4613-1221-5_1 · Cited by 145 · see citing works
Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages
Zampini, M., Wantling, E., Phillips, N., & Spence, C. (2008) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.11.001 · Cited by 142 · see citing works
Self-citation
Measuring consumer expectations to improve food product development
Cardello, A. V. (2007) · Elsevier eBooks · doi:10.1533/9781845693381.2.223 · Cited by 138 · see citing works
Effect of Color on Expected and Experienced Refreshment, Intensity, and Liking of Beverages
Zellner, D. A., & Durlach, P. J. (2003) · The American Journal of Psychology · doi:10.2307/1423663 · Cited by 135 · see citing works
Understanding creaminess
Frøst, M. B., & Janhøj, T. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.02.007 · Cited by 135 · see citing works
The Psychology of Flavour
Stevenson, R. (2009) · doi:10.1093/acprof:oso/9780199539352.001.0001 · Cited by 134 · see citing works
Effects of Color on Aroma, Flavor and Texture Judgments of Foods
Christensen, C. M. (1983) · Journal of Food Science · doi:10.1111/j.1365-2621.1983.tb14899.x · Cited by 130 · see citing works
Binding and the Phenomenal Unity of Consciousness
Revonsuo, A. (1999) · Consciousness and Cognition · doi:10.1006/ccog.1999.0384 · Cited by 130 · see citing works
Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity
Koza, B. J., Cilmi, A., Dolese, M., & Zellner, D. A. (2005) · Chemical Senses · doi:10.1093/chemse/bji057 · Cited by 123 · see citing works
The Effect of Color Intensity and Appropriateness on Color-Induced Odor Enhancement
Zellner, D. A., & Whitten, L. A. (1999) · The American Journal of Psychology · doi:10.2307/1423652 · Cited by 119 · see citing works
Cross-modal enhancement of perceived brightness: Sensory interaction versus response bias
Odgaard, E. C., Arieh, Y., & Marks, L. E. (2003) · Perception & Psychophysics · doi:10.3758/bf03194789 · Cited by 116 · see citing works
Color Influences Flavor Identification in Fruit‐flavored Beverages
Stillman, J. A. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb09364.x · Cited by 115 · see citing works
Influence of color on the discrimination of sweetness
Pangborn, R. M. (1960) · The American Journal of Psychology · doi:10.2307/1419899 · Cited by 114 · see citing works
Resistance to extinction of conditioned odor perceptions: Evaluative conditioning is not unique.
Stevenson, R. J., Boakes, R. A., & Wilson, J. P. (2000) · Journal of Experimental Psychology Learning Memory and Cognition · doi:10.1037//0278-7393.26.2.423 · Cited by 109 · see citing works
Conceptual masking: The effects of subsequent visual events on memory for pictures.
Intraub, H. (1984) · Journal of Experimental Psychology Learning Memory and Cognition · doi:10.1037/0278-7393.10.1.115 · Cited by 108 · see citing works
The Influence of Color on Discrimination of Sweetness in Dry Table-Wine
Pangborn, R. M., Berg, H. W., & Hansen, B. (1963) · The American Journal of Psychology · doi:10.2307/1419795 · Cited by 104 · see citing works
Is the exogenous orienting of spatial attention truly automatic? Evidence from unimodal and multisensory studies
Santangelo, V., & Spence, C. J. (2008) · Consciousness and Cognition · doi:10.1016/j.concog.2008.02.006 · Cited by 88 · see citing works
Self-citation
The effect of expectation on judgments of odor
Engen, T. (1972) · Acta Psychologica · doi:10.1016/0001-6918(72)90025-x · Cited by 84 · see citing works
Some observations on the appreciation of flavour in foodstuffs
Moir, H. C. (1936) · Journal of the Society of Chemical Industry · doi:10.1002/jctb.5000550803 · Cited by 84 · see citing works
Gustatory responses to nongustatory stimuli
O'Mahony, M. (1983) · Perception · doi:10.1068/p120627 · Cited by 83 · see citing works
The Limited Capacity of Humans to Identify the Components of Taste Mixtures and Taste – Odour Mixtures
Laing, D. G., Link, C., Jinks, A. L., & Hutchinson, I. (2002) · Perception · doi:10.1068/p3205 · Cited by 83 · see citing works
Visual cues and their effects on odour assessment
Blackwell, L. (1995) · Nutrition & Food Science · doi:10.1108/00346659510094008 · Cited by 83 · see citing works
Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks
BAYARRI, S., Calvo, C., Costell, E., & Durán, L. (2001) · Food Science and Technology International · doi:10.1106/jjwn-ffrq-jbmc-lq5r · Cited by 81 · see citing works
The effect of appropriate and inappropriate stimulus color on odor discrimination
Stevenson, R. J., & Oaten, M. (2008) · Perception & Psychophysics · doi:10.3758/pp.70.4.640 · Cited by 81 · see citing works
Psychophysical Relationships Between Perceived Sweetness and Color in Lemon‐ and Lime‐Flavored Drinks
Roth, H., RADLE, L. J., GIFFORD, S. R., & Clydesdale, F. M. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb13543.x · Cited by 79 · see citing works
Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage
PHILIPSEN, D. H., Clydesdale, F. M., Griffin, R., & STERN, P. (1995) · Journal of Food Science · doi:10.1111/j.1365-2621.1995.tb05674.x · Cited by 78 · see citing works
Placing Food Color Experimentation into a Valid Consumer Context
Garber, L. L., Hyatt, E. M., & Starr, R. G., Jr. (2001) · Journal of Food Products Marketing · doi:10.1300/j038v07n03_02 · Cited by 77 · see citing works
Brain mechanisms of expectation associated with insula and amygdala response to aversive taste: implications for placebo.
Sarinopoulos, I. C., Dixon, G. E., Short, S., Davidson, R., & Nitschke, J. (2006) · Brain, behavior, and immunity · doi:10.1016/j.bbi.2005.11.006 · Cited by 76 · see citing works
Assessing the role of attention in the audiovisual integration of speech
Navarra, J., Alsius, A., Soto‐Faraco, S., & Spence, C. J. (2009) · Information Fusion · doi:10.1016/j.inffus.2009.04.001 · Cited by 76 · see citing works
Self-citation
Assessing the Role of Color Cues and People's Beliefs About Color-Flavor Associations on the Discrimination of the Flavor of Sugar-Coated Chocolates
Levitan, C., Zampini, M., Li, R., & Spence, C. J. (2008) · Chemical Senses · doi:10.1093/chemse/bjn008 · Cited by 76 · see citing works
Self-citation
CUEING THE CONSUMER: THE ROLE OF SALIENT CUES IN CONSUMER PERCEPTION
Tom, G., Barnett, T., Lew, W., et al. (1987) · Journal of Consumer Marketing · doi:10.1108/eb008193 · Cited by 75 · see citing works
Bayesian methods for assessing importance of effects.
Rouanet, H. (1996) · Psychological Bulletin · doi:10.1037/0033-2909.119.1.149 · Cited by 75 · see citing works
Psychophysical Relationships Between Perceived Sweetness and Color in Cherry-Flavored Beverages
Johnson, J. L., Dzendolet, E., Damon, R. A., Sawyer, M., & Clydesdale, F. M. (1982) · Journal of Food Protection · doi:10.4315/0362-028x-45.7.601 · Cited by 73 · see citing works
Flavor Interactions at the Sensory Level
Keast, R., Dalton, P., & Breslin, P. A. S. (2004) · Wiley eBooks · doi:10.1002/9780470995716.ch8 · Cited by 72 · see citing works
Resistance to extinction of conditioned odor perceptions: Evaluative conditioning is not unique.
Stevenson, R. J., Boakes, R. A., & Wilson, J. P. (2000) · Journal of Experimental Psychology Learning Memory and Cognition · doi:10.1037/0278-7393.26.2.423 · Cited by 72 · see citing works
Effect of endogenous attention on detection of weak gustatory and olfactory flavors
Ashkenazi, A., & Marks, L. E. (2004) · Perception & Psychophysics · doi:10.3758/bf03194904 · Cited by 69 · see citing works
The role of nonolfactory context cues in odor identification
Davis, R. G. (1981) · Perception & Psychophysics · doi:10.3758/bf03206139 · Cited by 67 · see citing works
Psycholinguistic Phenomena in Marketing Communications
(2006) · PsycEXTRA Dataset · doi:10.1037/e621442012-005 · Cited by 66 · see citing works
Psychophysical Relationship between Sweetness and Redness in Strawberry-Flavored Drinks
Johnson, J. L., Dzendolet, E., & Clydesdale, F. M. (1983) · Journal of Food Protection · doi:10.4315/0362-028x-46.1.21 · Cited by 64 · see citing works
The Capacity of Humans to Identify Components in Complex Odor–taste Mixtures
Marshall, K., Laing, D. G., Jinks, A. L., & Hutchinson, I. (2006) · Chemical Senses · doi:10.1093/chemse/bjj058 · Cited by 63 · see citing works
Attention and the Detectability of Weak Taste Stimuli
Marks, L. E., & Wheeler, M. E. (1998) · Chemical Senses · doi:10.1093/chemse/23.1.19 · Cited by 62 · see citing works
The psychophysical relationships between color and flavor∗
Kostyla, A. S., Clydesdale, F. M., & McDaniel, M. R. (1978) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397809527253 · Cited by 60 · see citing works
A Metamemory Perspective on Odor Naming and Identification
Jönsson, F. U., Tchekhova, A., Lönner, P., & Olsson, M. J. (2005) · Chemical Senses · doi:10.1093/chemse/bji030 · Cited by 58 · see citing works
The Influence of Color on Discrimination of Sweetness and Sourness in Pear-Nectar
Pangborn, R. M., & Hansen, B. (1963) · The American Journal of Psychology · doi:10.2307/1419171 · Cited by 58 · see citing works
The Influence of Physical State and Color on Perceived Sweetness
Alley, R. L., & Alley, T. R. (1998) · The Journal of Psychology · doi:10.1080/00223989809599289 · Cited by 57 · see citing works
THE IMPORTANCE OF VISUAL APPEARANCE OF FOODS TO THE FOOD PROCESSOR AND THE CONSUMER1
Hutchings, J. B. (1977) · Journal of Food Quality · doi:10.1111/j.1745-4557.1977.tb00945.x · Cited by 57 · see citing works
Specialization and semantic organization: Evidence for multiple semantics linked to sensory modalities
Marques, J. F. (2006) · Memory & Cognition · doi:10.3758/bf03193386 · Cited by 55 · see citing works
Crossmodal integration – insights from the chemical senses
Small, D. M. (2004) · Trends in Neurosciences · doi:10.1016/j.tins.2004.01.002 · Cited by 55 · see citing works
The influence of flavor and color on drink identification by children and adults
Oram, N., Laing, D. G., Hutchinson, I., Owen, J., Rose, G., Freeman, M., & Newell, G. (1995) · Developmental Psychobiology · doi:10.1002/dev.420280405 · Cited by 55 · see citing works
The influence of color on the taste perception of carbonated water preparations
Hyman, A. (1983) · Bulletin of the Psychonomic Society · doi:10.3758/bf03329979 · Cited by 53 · see citing works
Amount of ingested custard dessert as affected by its color, odor, and texture
DEWIJK, R., Polet, I. A., Engelen, L., et al. (2004) · Physiology & Behavior · doi:10.1016/j.physbeh.2004.04.053 · Cited by 52 · see citing works
Optimizing sweet taste in foods
(2006) · CRC Press eBooks · doi:10.1201/9781439824221 · Cited by 50 · see citing works
The Effect of Color on Perceived Flavor Intensity and Acceptance of Foods by Young Adults and Elderly Adults
Chan, M. M.-Y., & KANE-MARTINELLI, C. (1997) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(97)00165-x · Cited by 50 · see citing works
Taste–odour interactions in sweet taste perception
Valentin, D., Chrea, C., & Nguyen, D. H. (2006) · Elsevier eBooks · doi:10.1533/9781845691646.1.66 · Cited by 49 · see citing works
THE MEDIATING EFFECTS OF THE APPEARANCE OF NONDURABLE CONSUMER GOODS AND THEIR PACKAGING ON CONSUMER BEHAVIOR
Garber, L. L., Hyatt, E. M., & Boya, Ü. Ö. (2008) · Elsevier eBooks · doi:10.1016/b978-008045089-6.50028-9 · Cited by 45 · see citing works
Effect of Color on Judgments of Food Aroma and Flavour Intensity in Young and Elderly Adults
Christensen, C. M. (1985) · Perception · doi:10.1068/p140755 · Cited by 42 · see citing works
Colour and its Role in Sweetness Perception
Strugnell, C. (1997) · Appetite · doi:10.1006/appe.1996.0065 · Cited by 38 · see citing works
The Psychophysical Relationship Between Color and Sodium Chloride Concentrations in Model Systems
GIFFORD, S. R., & Clydesdale, F. M. (1986) · Journal of Food Protection · doi:10.4315/0362-028x-49.12.977 · Cited by 37 · see citing works
INFLUENCE OF APPEARANCE ON THE ASSESSMENT OF AROMA IN BORDEAUX WINES BY TRAINED ASSESSORS
Williams, A. A., Langron, S. P., & Noble, A. C. (1984) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.1984.tb04266.x · Cited by 33 · see citing works
Exploration of olfactory aptitude
Eskenazi, B., Cain, W. S., & Friend, K. B. (1986) · Bulletin of the Psychonomic Society · doi:10.3758/bf03330549 · Cited by 30 · see citing works
THE PSYCHOPHYSICAL RELATIONSHIP BETWEEN COLOR AND SALT CONCENTRATIONS IN CHICKEN FLAVORED BROTHS
GIFFORD, S. R., Clydesdale, F. M., & Damon, R. A. (1987) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1987.tb00193.x · Cited by 30 · see citing works
Match and Mismatch of Taste, Odor, and Color is Reflected by Electrical Activity in the Human Brain
Skrandies, W., & Reuther, N. (2008) · Journal of Psychophysiology · doi:10.1027/0269-8803.22.4.175 · Cited by 29 · see citing works
The role of attention in chemosensation
Marks, L. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00076-9 · Cited by 23 · see citing works
On the effectiveness of deviant- and conventional-appearing communicators: A field experiment.
Cooper, J., Darley, J. M., & Henderson, J. E. (1974) · Journal of Personality and Social Psychology · doi:10.1037/h0036200 · Cited by 22 · see citing works
The colour of taste
Teerling, A. (1992) · Chemical Senses · Cited by 21 · see citing works
Effect of colour on the assessment of ports
Williams, A. A., Langron, S. P., Timberlake, C. F., et al. (1984) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1984.tb01885.x · Cited by 19 · see citing works
The influence of intensity of colour on perceived flavour characteristics.
Norton, W. E., & Johnson, F. (1987) · Medical science research · Cited by 17 · see citing works
Psycholinguistic Phenomena in Marketing Communications
(2020) · Psychology Press eBooks · doi:10.4324/9781003064411 · Cited by 16 · see citing works
Race Differences in Selection of Cheese Color
Scanlon, B. A. (1985) · Perceptual and Motor Skills · doi:10.2466/pms.1985.61.1.314 · Cited by 16 · see citing works
Application of multidimensional scaling to the analysis of sensory evaluations of stimuli with known attribute structures.
McCullough, J. M., Martinsen, C. S., & Moinpour, R. (1978) · Journal of Applied Psychology · doi:10.1037/0021-9010.63.1.103 · Cited by 13 · see citing works
EFFECTS OF VISUAL MASKING TECHNIQUES ON THE INTENSITY RATING OF SWEETNESS OF GELATINS AND LEMONADES1
FLETCHER, L., Heymann, H., & Ellersieck, M. R. (1991) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1991.tb00513.x · Cited by 10 · see citing works
Using Economic Incentives to Distinguish Perception Bias from Discrimination Ability in Taste Tests
Lau, K.-N., Post, G. V., & Kagan, A. (1995) · Journal of Marketing Research · doi:10.1177/002224379503200202 · Cited by 10 · see citing works

Flagged first, then by citations

Sorted by citations

Crossmodal correspondences: A tutorial review
Spence, C. (2011) · Attention, Perception, & Psychophysics · doi:10.3758/s13414-010-0073-7 · Cited by 1,618 · see citing works
Self-citation
Multisensory Flavor Perception
Spence, C. (2015) · Cell · doi:10.1016/j.cell.2015.03.007 · Cited by 579 · see citing works
Self-citation
On the psychological impact of food colour
Spence, C. (2015) · Flavour · doi:10.1186/s13411-015-0031-3 · Cited by 481 · see citing works
Self-citation
Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it
Piqueras-Fiszman, B., Alcaide, J., Roura, E., & Spence, C. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.08.011 · Cited by 297 · see citing works
As bitter as a trombone: Synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes
Crisinel, A.-S., & Spence, C. (2010) · Attention, Perception & Psychophysics · doi:10.3758/app.72.7.1994 · Cited by 184 · see citing works
Self-citation
A large sample study on the influence of the multisensory environment on the wine drinking experience
Spence, C., Velasco, C., & Knoeferle, K. (2014) · Flavour · doi:10.1186/2044-7248-3-8 · Cited by 175 · see citing works
Self-citation
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works
Self-citation
That Sounds Sweet: Using Cross‐Modal Correspondences to Communicate Gustatory Attributes
Knoeferle, K. M., Woods, A., Käppler, F., & Spence, C. (2015) · Psychology & Marketing · doi:10.1002/mar.20766 · Cited by 137 · see citing works
The taste of cutlery: How the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
Harrar, V., & Spence, C. (2013) · Flavour · doi:10.1186/2044-7248-2-21 · Cited by 124 · see citing works
Self-citation
Optimisation of food expectations using product colour and appearance
Wei, S.-T., Ou, L.-C., Luo, M. R., & Hutchings, J. B. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.07.004 · Cited by 114 · see citing works
There’s more to taste in a coloured bowl
Harrar, V., Piqueras-Fiszman, B., & Spence, C. (2011) · Perception · doi:10.1068/p7040 · Cited by 99 · see citing works
Self-citation
A crossmodal role for audition in taste perception
Yan, K. S., & Dando, R. (2015) · Journal of Experimental Psychology: Human Perception and Performance · doi:10.1037/xhp0000044 · Cited by 97 · see citing works
Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting
Piqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013) · Flavour · doi:10.1186/2044-7248-2-24 · Cited by 91 · see citing works
Self-citation
Does the colour of the mug influence the taste of the coffee?
Van Doorn, G. H., Wuillemin, D., & Spence, C. (2014) · Flavour · doi:10.1186/2044-7248-3-10 · Cited by 84 · see citing works
Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack
Wang, Q. (., Keller, S., & Spence, C. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.12.014 · Cited by 72 · see citing works
Self-citation
Touching tastes: The haptic perception transfer of liquid food packaging materials
Tu, Y., Yang, Z., & Ma, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.07.001 · Cited by 71 · see citing works
Investigation of the effects of color on judgments of sweetness using a taste adaptation method
Hidaka, S., & Shimoda, K. (2014) · Multisensory Research · doi:10.1163/22134808-00002455 · Cited by 55 · see citing works
Flavor binding: Its nature and cause
Stevenson, R. J. (2014) · Psychological Bulletin · doi:10.1037/a0033473 · Cited by 52 · see citing works
Sweeter together? Assessing the combined influence of product‐related and contextual factors on perceived sweetness of fruit beverages
Wang, Q. J., Mielby, L. A., Thybo, A. K., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12492 · Cited by 49 · see citing works
Self-citation
Heterogeneous binary interactions of taste primaries: Perceptual outcomes, physiology, and future directions
Wilkie, L. M., & Capaldi Phillips, E. D. (2014) · Neuroscience & Biobehavioral Reviews · doi:10.1016/j.neubiorev.2014.07.015 · Cited by 46 · see citing works
Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value
Ribeiro, A. R., Gonçalves, A., Barbeiro, M., Bandarra, N., Nunes, M. L., Carvalho, M. L., Silva, J., Navalho, J., Dinis, M. T., Silva, T., et al. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-017-1125-3 · Cited by 36 · see citing works

Instrumental and Sensory Analysis of Tomato Flavor
Baldwin, E., Scott, J. W., Malundo, T. M. M., et al. (1995) · HortScience · doi:10.21273/hortsci.30.4.786c · Cited by 3 · see citing works
Genetic and Environmental Influences on Carrot Flavor1
Simon, P. W., Peterson, C. E., & Lindsay, R. C. (1980) · Journal of the American Society for Horticultural Science · doi:10.21273/jashs.105.3.416 · Cited by 65 · see citing works
Perception of sweetness and bitterness in different vehicles
Calviño, A. M., García-Medina, M. R., Cometto‐Muñiz, J. E., Rodríguez, M. B., & de Fisiología, C. (1993) · Perception & Psychophysics · doi:10.3758/bf03211799 · Cited by 40 · see citing works
How does sweetness taste? : an exploratory case study on the changeability of the sweet taste threshold in children in school setting
Keller, D. B., Cezanne, M.-L., Bongartz, A., et al. (2020) · Zürcher Hochschule für Angewandte Wissenschaften digital collection (Zurich University of Applied Sciences)
Sensory and Chemical Flavor Analyses of Tomato Genotypes Grown in Florida during Three Different Growing Seasons in Multiple Years
Baldwin, E. A., Scott, J. W., & Bai, J. (2015) · Journal of the American Society for Horticultural Science · doi:10.21273/jashs.140.5.490 · Cited by 39 · see citing works

Authors: Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M.
Affiliations: University of Oxford (GB)
Occidental College (US)
University of Trento (IT)
Corresponding author: Spence, Charles
ORCID: Spence, Charles
Levitan, Carmel A.
Zampini, Massimiliano
Venue: Chemosensory Perception
Publisher: Springer Science and Business Media LLC
Published: 2010-03
Volume: 3
Issue: 1
Pages: 68-84
ISSN: 1936-5802 (ISSN-L)
1936-5810
DOI: 10.1007/s12078-010-9067-z
OpenAlex: W2111164670
Cited by: 540
References: 130
Citations by year: 2026: 14 · 2025: 39 · 2024: 45 · 2023: 38 · 2022: 57 · 2021: 42 · 2020: 37 · 2019: 45 · 2018: 22 · 2017: 28 · 2016: 41 · 2015: 39 · 2014: 31 · 2013: 21 · 2012: 16
FWCI: 25.96
Type: journal article
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)
Locations: Chemosensory Perception (publishedVersion)
Institutional Research Information System (Università degli Studi di Trento) (submittedVersion)
Topics: Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
Keywords: food color, food coloring, taste perception, flavor perception, cross-modal correspondence, flavor intensity

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Does food color influence taste and flavor perception in humans?

Integrity signals

Claims the paper makes

Claims other papers make about this one

Cites

Cited by

Related

Record

About these checks