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Cited by 297Sensory Analysis and Statistical MethodsColor perception and designNutrition, Health and Food Behavior

The DOI matches its Crossref record; 19 of the 21 references it cites were found in a registry or an index.

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

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Piqueras-Fiszman, Betina, Alcaide, Jorge, Roura, Elena, Spence, Charles·2012·Food Quality and Preference
DOI 10.1016/j.foodqual.2011.08.011
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Abstract

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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Crossref · 10.1016/j.foodqual.2011.08.011

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Research works printed but not linked: 3

  1. Gal, D., Wheeler, S. C., & Shiv, B. (2007, unpublished manuscript). Cross-modal influences on gustatory perception. Available at SSRN: http://ssrn.com/abstract=1030197.
  2. Guéguen, 2003, The effect of glass color on the evaluation of a beverage’s thirst-quenching quality, Current Psychology Letters Brain Behaviour and Cognition, 11, 1
  3. Spence, 2010, The color of wine–Part 1, The World of Fine Wine, 28, 122

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Metadata

Authors
Piqueras-Fiszman, B., Alcaide, J., Roura, E., & Spence, C.
Affiliations
University of Oxford (GB)
ORCID
Venue
Food Quality and Preference
Publisher
Elsevier BV
Published
2012-04
Volume
24
Issue
1
Pages
205-208
ISSN
0950-3293 (ISSN-L)
DOI
10.1016/j.foodqual.2011.08.011
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
Licence
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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