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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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“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]
In the citing paper
“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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Metadata
- 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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