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
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.
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
“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]
Citations
Cites
MacFie, H. J. H., BRATCHELL, N., Greenhoff, K., & Vallis, L. (1989) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1989.tb00463.x · Cited by 1,876
Crossmodal correspondences: A tutorial review
Spence, C. (2011) · Attention, Perception, & Psychophysics · doi:10.3758/s13414-010-0073-7 · Cited by 1,618
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
Becker, L., van Rompay, T. J. L., Schifferstein, H. N. J., & Galetzka, M. (2010) · Food Quality and Preference · doi:10.1016/j.foodqual.2010.06.007 · Cited by 457
Spence, C. J. (2011) · Journal of Consumer Psychology · doi:10.1016/j.jcps.2011.09.004 · Cited by 435
Hutchings, J. B. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2123-5 · Cited by 343
Food, People and Society. A European Perspective of Consumers' Food Choices
Frewer, L. J., Risvik, E., & Schifferstein, H. N. J. (2001) · Socio-Environmental Systems Modeling · Cited by 274
Grape 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
Ngo, M. K., Misra, R., & Spence, C. J. (2011) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.03.009 · Cited by 170
A psychology of food: more than a matter of taste
(1989) · Choice Reviews Online · doi:10.5860/choice.26-2958 · Cited by 146
Spence, C. J., & Gallace, A. (2010) · Food Quality and Preference · doi:10.1016/j.foodqual.2010.11.005 · Cited by 133
How to predict what people will buy
Cheskin, L. (1957) · Cited by 108
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
Self-citationEffects of the form of glasses on the perception of wine flavors: a study in untrained subjects
Hummel, T. R., DELWICHE, J. F., Schmidt, C., & Hüttenbrink, K. (2003) · Appetite · doi:10.1016/s0195-6663(03)00082-5 · Cited by 88
The peculiar nature of simultaneous colour contrast in uniform surrounds
Ekroll, V., Faul, F., & Niederée, R. M. (2004) · Vision Research · doi:10.1016/j.visres.2004.02.009 · Cited by 63
INFLUENCE OF GLASS SHAPE ON WINE AROMA
DELWICHE, J. F., & Pelchat, M. L. (2002) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2002.tb00329.x · Cited by 60
Product Packaging and Branding
Deliza, R., & MacFie, H. J. H. (2001) · Springer eBooks · doi:10.1007/978-3-662-04601-2_5 · Cited by 52
The role of simultaneous contrast in brightness constancy.
Leibowitz, H. W., Myers, N. A., & Chinetti, P. (1955) · Journal of Experimental Psychology · doi:10.1037/h0046158 · Cited by 46
Ross, C. F., Bohlscheid, J. C., & Weller, K. M. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00824.x · Cited by 35
Research works printed but not linked: 3
- Gal, D., Wheeler, S. C., & Shiv, B. (2007, unpublished manuscript). Cross-modal influences on gustatory perception. Available at SSRN: http://ssrn.com/abstract=1030197.
- 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
- Spence, 2010, The color of wine–Part 1, The World of Fine Wine, 28, 122
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
“Figure reprinted with permission from Figure 2 of Piqueras-Fiszman et al. (2012).”
Spence, C. J. (2011) · Journal of Consumer Psychology · doi:10.1016/j.jcps.2011.09.004 · Cited by 435
Color and psychological functioning: a review of theoretical and empirical work
Elliot, A. J. (2015) · Frontiers in Psychology · doi:10.3389/fpsyg.2015.00368 · Cited by 456
A review of visual cues associated with food on food acceptance and consumption
Wadhera, D., & Capaldi-Phillips, E. D. (2013) · Eating Behaviors · doi:10.1016/j.eatbeh.2013.11.003 · Cited by 263
“The authors hypothesized that the color-contrast produced with the food on the white plate may have enhanced expectations about the taste, increased perceived flavor intensity, and facilitated acceptance of the food (Piqueras-Fiszman et al., 2012).”
Background
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
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
