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
Open accessAbstract
Our perception of food is affected by the sensory properties of the food itself, together with our expectations about the food and other contextual factors. The latter are especially relevant in the restaurant setting, where appearance factors, such as the presentation of the food on the plates can dramatically affect food liking and consumption. However, to date, not much emphasis has been placed on the effect of the appearance of the accessories on our perception of food. The aims of the present study were therefore to test the extent to which the appearance properties of the plate influence the taste/flavor experiences of the food served on it. Specifically, we investigated the influence of the color (black or white) and shape of the plate on the perception of flavor intensity, sweetness, quality, and liking for identical strawberry mousse desserts. The results demonstrated that while the color of the plate exerted a significant influence on people’s perception of the food, the shape of the plate did not. In particular, when the mousse was served from a white plate, it was perceived as significantly more intense and sweeter, and was also liked more. These results therefore demonstrate the importance of the color (if not the shape) of the plate on people’s perception of food.
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Both food-intrinsic sensory factors and food-extrinsic factors play a role in determining whether we accept and how we perceive food and beverages.
“Alarge body of research now supports the view that both food-intrinsic sensory factors (e.g., product colour, aroma, texture, viscosity, etc.) as well as food-extrinsic factors (e.g., visual, olfactory, and tactile”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [8]
Pinkish-red strawberry mousse is rated roughly 15% sweeter when served on a white plate than on a black plate.
“Meanwhile, in another study, a pinkish-red strawberry mousse was rated as tasting roughly 15% sweeter when served on a white plate than when served on a black plate [8,55].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [8]
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Topolinski, S., & Boecker, L. (2016) · Appetite · doi:10.1016/j.appet.2016.01.018 · Cited by 35 · see citing works
Nakano, K., Horita, D., Sakata, N., Kiyokawa, K., Yanai, ., & Narumi, T. (2019) · Proceedings - International Symposium on Mixed and Augmented Reality, ISMAR · doi:10.1109/ismar.2019.000-1 · Cited by 33 · see citing works
“In some studies, the perceived flavor of food has been successfully changed by changing its color [19, 23, 30, 45] or by changing the color of the dish [28].”
The Effect of A Container's Weight on the Perception of Mineral Water
Maggioni, E., Risso, P., Olivero, N., & Gallace, A. (2015) · Journal of Sensory Studies · doi:10.1111/joss.12166 · Cited by 35 · see citing works
Latté Art Influences both the Expected and Rated Value of Milk‐Based Coffee Drinks
Doorn, G. H. V., Colonna‐Dashwood, M., Hudd‐Baillie, R., & Spence, C. J. (2015) · Journal of Sensory Studies · doi:10.1111/joss.12159 · Cited by 32 · see citing works
Visual contributions to taste and flavour perception
Spence, C. J. (2015) · Elsevier eBooks · doi:10.1016/b978-1-78242-011-8.00007-6 · Cited by 32 · see citing works
Influence of Package Visual Cues of Sweeteners on the Sensory‐Emotional Profiles of Their Products
Wardy, W., Chonpracha, P., Chokumnoyporn, N., Sriwattana, S., Prinyawiwatkul, W., & Jirangrat, W. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13610 · Cited by 32 · see citing works
Cotton candy: A gastrophysical investigation
Spence, C., Corujo, A., & Youssef, J. (2019) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2019.100146 · Cited by 31 · see citing works
Self-citationHuisman, G., Bruijnes, M., & Heylen, D. (2016) · International Conference on Advances in Computer Entertainment Technology (ACE) · doi:10.1145/3001773.3001776 · Cited by 32 · see citing works
“The mouse sampled from the white plate was perceived as having a more intense and sweet taste than when sampled form the black plate [44].”
BackgroundGómez‐Corona, C., & Valentin, D. (2018) · Food Research International · doi:10.1016/j.foodres.2018.11.035 · Cited by 30 · see citing works
Pathak, A., & Calvert, G. A. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103918 · Cited by 30 · see citing works
Functional and perceptive aspects of non-stick coatings for cookware
Rossi, S., Gai, G., & Benedetto, R. D. (2013) · Materials & Design (1980-2015) · doi:10.1016/j.matdes.2013.07.079 · Cited by 29 · see citing works
Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle
Zhou, X., Wan, X. I., Mu, B., Du, D., & Spence, C. J. (2014) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.11.013 · Cited by 29 · see citing works
Exploring the Links between Colours and Tastes/Flavours
Spence, C. J., & Levitan, C. (2022) · Journal of Perceptual Imaging · doi:10.2352/j.percept.imaging.2022.5.000408 · Cited by 29 · see citing works
Tasting More Than Just Food: Effect of Aesthetic Appeal of Plate Patterns on Food Perception
Zhang, S., Qian, J., Wu, C., He, D., Zhang, W., Yan, J., & He, X. (2022) · Foods · doi:10.3390/foods11070931 · Cited by 28 · see citing works
“This may be the result of the color contrast [19].”
BackgroundSzocs, C., & Lefebvre, S. (2017) · Journal of Business Research · doi:10.1016/j.jbusres.2016.07.022 · Cited by 28 · see citing works
Immersive Techniques and Virtual Reality
Porcherot, C., Delplanque, S., Gaudreau, N., Ischer, M., Marles, A. D., & Cayeux, I. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-101743-2.00003-0 · Cited by 28 · see citing works
Do children prefer colored plates?
Brunk, L., & Møller, P. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.12.011 · Cited by 27 · see citing works
It’s Touching: Understanding Touch-Affect Association in Shape-Change with Kinematic Features
Feng, F., Bennett, D., Fan, Z., & Metatla, O. (2022) · CHI Conference on Human Factors in Computing Systems · doi:10.1145/3491102.3502003 · Cited by 26 · see citing works
Incorporating Shape-Changing Food Materials Into Everyday Culinary Practices
van Doleweerd, E., Bertran, F. A., & Bruns, M. (2022) · International Conference on Tangible, Embedded, and Embodied Interaction (TEI) · doi:10.1145/3490149.3501315 · Cited by 25 · see citing works
“, [21, 26, 29]), future explorations should involve cross-modal psychology methods to investigate what might be the impact of SCF materials on diners’ taste perception, or on their perception of the meal experience as a whole.”
BackgroundZhao, D., Chen, Y., Xia, J., Li, Z., Kang, Y., Xiao, Z., & Niu, Y. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104602 · Cited by 25 · see citing works
Less light, better bite: How ambient lighting influences taste perceptions
Lefebvre, S., Hasford, J., & Boman, L. (2021) · Journal of Retailing and Consumer Services · doi:10.1016/j.jretconser.2021.102732 · Cited by 25 · see citing works
Boosting engagement with healthy food on social media
Pancer, E., Philp, M., & Noseworthy, T. J. (2022) · European Journal of Marketing · doi:10.1108/ejm-07-2021-0565 · Cited by 24 · see citing works
“contrast (Piqueras-Fiszman et al., 2012), portion size (Zlatevska et al.”
- Authors
- Piqueras-Fiszman, B., Alcaide, J., Roura, E., & Spence, C.
- Affiliations
- University of Oxford (GB)
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2012-04
- Volume
- 24
- Issue
- 1
- Pages
- 205-208
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2133270441
- Cited by
- 297
- References
- 21
- Citations by year
- 2026: 10 · 2025: 25 · 2024: 27 · 2023: 21 · 2022: 32 · 2021: 21 · 2020: 16 · 2019: 35 · 2018: 25 · 2017: 10 · 2016: 26 · 2015: 11 · 2014: 16 · 2013: 18 · 2012: 3
- FWCI
- 17.78
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- cc-by-nc-nd
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Food Quality and Preference (publishedVersion)
- RiuNet (Universitat Politècnica de València) (submittedVersion, cc-by-nc-nd)
- Funders
- Alicia Foundation
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Psychology › Social Psychology › Color perception and design
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Keywords
- plate color, plate shape, food perception, flavor intensity, perceived sweetness, food liking, food presentation
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