The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
Perceived Sweetness and Redness in Colored Sucrose Solutions
Abstract
ABSTRACT Perceived sweetness and redness in five red colored solutions containing 0.25–5.0% FD&C Red 40 were quantified using magnitude estimation. Three panels of 14 subjects each evaluated solutions containing five sucrose concentrations ranging from 2.7–5.3%. Color had a statistically significant effect (p≤0.05) on sweetness perception in 80% of the treatments. Sweetness in darker colored solutions was 2–10% greater than the lighter reference when the actual sucrose concentration was 1% less. Sweetness increased linearly over all sucrose concentrations and over a narrow range of color intensities. Color was measured using the Gardner XL‐23 Colorimeter and the G.E. Recording Spectrophotometer. All color measurements were converted to L*, a*, b* and the value arctan (a*/b*) ‐ used to represent color intensity. The perception of increasing color intensity was a linear power law function of arctan (a*/b*).
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Red-coloured drinks enhance sweetness detection, expectations of sweetness, and perceived intensity.
“Specifically, in terms of sweetness, red-coloured drinks have been found to enhance sweetness detection [34], expectations of sweetness [53], and perceived intensity [30,33,35,39,50].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [34]
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“Specifically, in terms of sweetness, red-coloured drinks have been found to enhance sweetness detection [33], expectations of sweetness [52], and perceived intensity [29,32,34,38,49].”
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Metadata
- Authors
- JOHNSON, J., & CLYDESDALE, F. M.
- Affiliations
- University of Massachusetts Amherst (US)
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1982-05
- Volume
- 47
- Issue
- 3
- Pages
- 747-752
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2102948444
- Cited by
- 182
- References
- 13
- Citations by year
- 2026: 6 · 2025: 1 · 2024: 5 · 2023: 3 · 2022: 10 · 2021: 7 · 2020: 8 · 2019: 9 · 2018: 14 · 2017: 7 · 2016: 8 · 2015: 6 · 2014: 8 · 2013: 7 · 2012: 10
- FWCI
- 4.56
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Physical Sciences › Chemistry › Analytical Chemistry › Dye analysis and toxicity
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Keywords
- perceived sweetness, color intensity, sucrose solution, red colorant, colorimetry, power-law relationship, magnitude estimation
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