The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages
Abstract
We report a study designed to investigate the influence of fruit acids (in particular, citric and malic acid) on people's perception of the identity and the intensity of a variety of different fruit-flavored solutions. Participants had to identify the flavor of fruit-flavored drinks that were colored yellow, grey, orange, red, or else were presented as colorless solutions. The participants also rated the intensity of flavor, sweetness, and sourness of each solution using a Labelled Magnitude Scale (LMS). The participants identified the flavors of the beverages more accurately when citric and malic acids were added to the solutions, and/or when the solutions were colored appropriately. Moreover, the perception of flavor intensity was modulated by the presence of the fruit acids in the solutions.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
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?
In the citing paper
“the addition of colouring had the largest e ect on the performance of the non-tasters, less of an e ect on the medium-tasters, and very little e ect on the colour identification responses of the supertasters.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
In the citing paper
“Overall, the non-tasters correctly identified 19% of the solutions, the medium tasters 31% and the supertasters 67% of the drinks that they were given to taste.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
In the citing paper
“Zampini and his colleagues [195] found that an orange-coloured water solution only was found significantly sweeter than other colours in combination with orange flavour.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
In the citing paper
“supertasters showed less visual dominance over their perception of flavour than medium tasters who, in turn, showed less visual dominance than non-tasters.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
Citations
Cites
PTC/PROP tasting: Anatomy, psychophysics, and sex effects
Bartoshuk, L. M., Duffy, V. B., & Miller, I. J. (1994) · Physiology & Behavior · doi:10.1016/0031-9384(94)90361-1 · Cited by 814
Morrot, G., Brochet, F., & Dubourdieu, D. (2001) · Brain and Language · doi:10.1006/brln.2001.2493 · Cited by 711
Representation of Pleasant and Aversive Taste in the Human Brain
O’Doherty, J. P., Rolls, E. T., Francis, S., Bowtell, R. W., & McGlone, F. P. (2001) · Journal of Neurophysiology · doi:10.1152/jn.2001.85.3.1315 · Cited by 688
Green, B. G., Shaffer, G. S., & Gilmore, M. M. (1993) · Chemical Senses · doi:10.1093/chemse/18.6.683 · Cited by 610
Color as a factor in food choice
Clydesdale, F. M. (1993) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399309527614 · Cited by 463
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
Zampini, M., Sanabria, D., Phillips, N., & Spence, C. J. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.04.001 · Cited by 253
Self-citationEssick, G. K., CHOPRA, A., Guest, S., & McGlone, F. P. (2003) · Physiology & Behavior · doi:10.1016/j.physbeh.2003.08.007 · Cited by 233
Influence of color on taste thresholds
MAGA, J. A. (1974) · Chemical Senses · doi:10.1093/chemse/1.1.115 · Cited by 221
Buettner, A. (2001) · Chemical Senses · doi:10.1093/chemse/26.9.1211 · Cited by 213
Research works printed but not linked: 3
- Henshall, 1998, Liquid chromatographic techniques for detecting economic adulteration of foods, Cereal Foods World, 43, 98
- Valdés, 1956, Effect of sucrose and organic acids on apparent flavor intensity. I. Aqueous solutions, Food Technology, 10, 282
- Valdés, 1956, Effect of sucrose and organic acids on apparent flavor intensity. II. Fruit nectars, Food Technology, 10, 387
Cited by
Sorted by citations
Color Psychology: Effects of Perceiving Color on Psychological Functioning in Humans
Elliot, A. J., & Maier, M. (2013) · Annual Review of Psychology · doi:10.1146/annurev-psych-010213-115035 · Cited by 1,140
Multisensory Flavor Perception
Spence, C. (2015) · Cell · doi:10.1016/j.cell.2015.03.007 · Cited by 579
Self-citationDoes food color influence taste and flavor perception in humans?
Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M. (2010) · Chemosensory Perception · doi:10.1007/s12078-010-9067-z · Cited by 540
Self-citationOn the psychological impact of food colour
Spence, C. (2015) · Flavour · doi:10.1186/s13411-015-0031-3 · Cited by 481
Self-citationGrape expectations: The role of cognitive influences in color-flavor interactions
Shankar, M. U., Levitan, C. A., & Spence, C. (2010) · Consciousness and Cognition · doi:10.1016/j.concog.2009.08.008 · Cited by 232
Self-citation
Metadata
- Authors
- Zampini, M., Wantling, E., Phillips, N., & Spence, C.
- Affiliations
- University of Trento (IT)
- Unilever (United Kingdom) (GB)
- University of Oxford (GB)
- Corresponding author
- Zampini, Massimiliano
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2008-04
- Volume
- 19
- Issue
- 3
- Pages
- 335-343
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2027115122
- Cited by
- 142
- References
- 36
- Citations by year
- 2026: 7 · 2025: 10 · 2024: 11 · 2023: 5 · 2022: 9 · 2021: 3 · 2020: 4 · 2019: 14 · 2018: 4 · 2017: 6 · 2016: 17 · 2015: 9 · 2014: 7 · 2013: 10 · 2012: 4
- FWCI
- 5.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Institutional Research Information System (Università degli Studi di Trento) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Keywords
- citric acid, malic acid, fruit acids, color cues, flavor intensity, sweetness perception
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
