Influence of color on the discrimination of sweetness

Pangborn, Rose Marie

doi:10.2307/1419899

Cited by 114Biochemical Analysis and Sensing TechniquesColor perception and designSensory Analysis and Statistical Methods

Influence of color on the discrimination of sweetness

Pangborn, Rose Marie·1960·The American Journal of Psychology

DOI 10.2307/1419899

Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.2307/1419899

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

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?

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 [39]

Sorted by citations

An overview of binary taste–taste interactions
Keast, R. S. J., & Breslin, P. A. S. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00110-6 · Cited by 615 · see citing works
“3.3 Salty interactions Salt and sour mixtures symmetrically affect each others’ intensity with enhancement at low intensity/concentrations and suppression or no effect at high intensities/concentrations (Beebe-Center et al., 1959; Breslin et al., 1995, 1997; Breslin, 1996; De Graaf et al., 1989; Frank et al., 1993; Fr…”
BackgroundResultInfluential
The impact of perceptual interactions on perceived flavor
Delwiche, J. (2004) · Food Quality and Preference · doi:10.1016/s0950-3293(03)00041-7 · Cited by 563 · see citing works
“…(e.g. red, green, yellow, colorless) on a given taste has been inconsistent across studies as shown in Table 1 (Frank et al., 1989; Maga, 1974; Pangborn, 1960; Pangborn, Berg, & Hansen , 1963; Pangborn & Hansen, 1963), compelling evidence indicates that learned color–taste associations impact…”
BackgroundResult
Does 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 · see citing works
On the psychological impact of food colour
Spence, C. (2015) · Flavour · doi:10.1186/s13411-015-0031-3 · Cited by 481 · see citing works
Color as a factor in food choice
Clydesdale, F. M. (1993) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399309527614 · Cited by 463 · see citing works
The neurocognitive bases of human multimodal food perception: Sensory integration
Verhagen, J. V., & Engelen, L. (2006) · Neuroscience & Biobehavioral Reviews · doi:10.1016/j.neubiorev.2005.11.003 · Cited by 394 · see citing works
The Marketers’ Prismatic Palette: A Review of Color Research and Future Directions
Labrecque, L. I., Patrick, V. M., & Milne, G. R. (2013) · Psychology and Marketing · doi:10.1002/mar.20597 · Cited by 401 · see citing works
EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE
DuBose, C. N., Cardello, A. V., & Maller, O. (1980) · Journal of Food Science · doi:10.1111/j.1365-2621.1980.tb06562.x · Cited by 325 · see citing works
Reducing Sodium in Foods: The Effect on Flavor
Liem, D. G., Miremadi, F., & Keast, R. (2011) · Nutrients · doi:10.3390/nu3060694 · Cited by 313 · see citing works
“Pangborn, who has been recognized as one of the most influential researchers in the area of taste interaction [38–40], performed a series of experiments in the early 1960s investigating sucrose, citric acid and NaCl taste interrelationships.”
Background
Consumer expectations and their role in food acceptance
Cardello, A. V. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2171-6_10 · Cited by 330 · see citing works
The role of congruency and pleasantness in odor-induced taste enhancement
Schifferstein, H. N. J., & Verlegh, P. W. J. (1996) · Acta Psychologica · doi:10.1016/0001-6918(95)00040-2 · Cited by 293 · see citing works
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 · see citing works
“…or uncolored solutions (Johnson, Dzendolet, Damon, Sawyer, & Clydesdale, 1982; Kostyla, 1978; Lavin & Lawless, 1998; AC C EP TE D M AN U SC R IP T Pangborn, 1960; Strugnell 1997) and dark red solutions were rated sweeter than light-red solutions (DuBose, Cardello, & Maller, 1980; Johnson &…”
The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses
Zampini, M., Sanabria, D., Phillips, N., & Spence, C. J. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.04.001 · Cited by 238 · see citing works
Influence of color on taste thresholds
MAGA, J. A. (1974) · Chemical Senses · doi:10.1093/chemse/1.1.115 · Cited by 221 · see citing works
Color affects perceived odor intensity.
Zellner, D. A., & Kautz, M. A. (1990) · Journal of Experimental Psychology Human Perception & Performance · doi:10.1037//0096-1523.16.2.391 · Cited by 189 · see citing works
Perceived sweetness and redness in colored sucrose solutions
JOHNSON, J., & CLYDESDALE, F. M. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb12706.x · Cited by 182 · see citing works
A large sample study on the influence of the multisensory environment on the wine drinking experience
Spence, C., Velasco, C., & Knoeferle, K. (2014) · Flavour · doi:10.1186/2044-7248-3-8 · Cited by 175 · see citing works
“Previous research has suggested that green tends to be associated with unripe (that is, sour and possibly bitter) fruits and red with ripe (that is, sweet) fruits (for example, [16-21]).”
Background
Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review
Lee, K.-Y. M., Paterson, A., Piggott, J. R., et al. (2001) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.2001.tb00099.x · Cited by 176 · see citing works
Young children's use of color in classification: Foods and canonically colored objects
Macario, J. F. (1991) · Cognitive Development · doi:10.1016/0885-2014(91)90004-w · Cited by 174 · see citing works
Strawberry odor, but not red color, enhances the sweetness of sucrose solutions
Frank, R. A., Ducheny, K., & Mize, S. J. S. (1989) · Chemical Senses · doi:10.1093/chemse/14.3.371 · Cited by 171 · see citing works
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works
“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].”
BackgroundMethodInfluential
Why a ‘light’ product package should not be light blue: Effects of package colour on perceived healthiness and attractiveness of sugar- and fat-reduced products
Tijssen, I., Zandstra, E. H., de Graaf, C., & Jager, G. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.01.019 · Cited by 156 · see citing works
Measuring consumer response to food products
Garber, L. L., Hyatt, E. M., & Starr, R. G., Jr. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00030-7 · Cited by 147 · see citing works
Effects of Color on Aroma, Flavor and Texture Judgments of Foods
Christensen, C. M. (1983) · Journal of Food Science · doi:10.1111/j.1365-2621.1983.tb14899.x · Cited by 130 · see citing works
The role of the human senses in food acceptance
Cardello, A. V. (1996) · Springer eBooks · doi:10.1007/978-1-4613-1221-5_1 · Cited by 145 · see citing works
Optimisation of food expectations using product colour and appearance
Wei, S.-T., Ou, L.-C., Luo, M. R., & Hutchings, J. B. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.07.004 · Cited by 114 · see citing works
Red Hot: The Crossmodal Effect of Color Intensity on Perceived Piquancy
Shermer, D. Z., & Levitan, C. (2014) · Multisensory Research · doi:10.1163/22134808-00002457 · Cited by 96 · see citing works
VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY
Fernández‐Vázquez, R., Stinco, C. M., Meléndez‐Martínez, A. J., Heredia, F. J., & Vicario, I. M. (2011) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2011.00360.x · Cited by 87 · see citing works
“It is associated to the concept of quality and some studies have revealed that the color of citrus beverages are related to the consumer’s perception of flavor, sweetness and other quality characteristics (Pangborn 1960; Huggart et al. 1977; Tepper 1993).”
Background
Gustatory responses to nongustatory stimuli
O'Mahony, M. (1983) · Perception · doi:10.1068/p120627 · Cited by 83 · see citing works
Placing Food Color Experimentation into a Valid Consumer Context
Garber, L. L., Hyatt, E. M., & Starr, R. G., Jr. (2001) · Journal of Food Products Marketing · doi:10.1300/j038v07n03_02 · Cited by 77 · see citing works
“…as subjects (Moir 1936; Murphy, Bailey & Covell 1954; Kanig 1955; Pangborn, Berg & Hansen 1963; Szczesniak & Kleyn 1963; McCullough et al. 1978; DuBose et al. 1980; Guinard et al. 1990) or trained subjects (Hall 1958; Pangborn 1960; Johnson et al. 1982) who do not properly represent consumers.”
BackgroundInfluential
Psychophysical Relationships Between Perceived Sweetness and Color in Lemon‐ and Lime‐Flavored Drinks
Roth, H., RADLE, L. J., GIFFORD, S. R., & Clydesdale, F. M. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb13543.x · Cited by 79 · see citing works
Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage
PHILIPSEN, D. H., Clydesdale, F. M., Griffin, R., & STERN, P. (1995) · Journal of Food Science · doi:10.1111/j.1365-2621.1995.tb05674.x · Cited by 78 · see citing works
Taste sensitivity and susceptibility to external influence in obese and normal weight subjects.
Grinker, J. A., Hirsch, J., & Smith, D. V. (1972) · Journal of Personality and Social Psychology · doi:10.1037/h0032924 · Cited by 77 · see citing works
A Review of Factors Influencing Pigmentation of Egg Yolks
Karunajeewa, H., Hughes, R. J., McDonald, M. W., et al. (1984) · World s Poultry Science Journal · doi:10.1079/wps19840006 · Cited by 71 · see citing works
The Effect of Zinc on Human Taste Perception
Keast, R. (2003) · Journal of Food Science · doi:10.1111/j.1365-2621.2003.tb12345.x · Cited by 71 · see citing works
EFFECTS OF A SLIGHT COLOR VARIATION ON CONSUMER ACCEPTANCE OF ORANGE JUICE
Tepper, B. J. (1993) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1993.tb00209.x · Cited by 65 · see citing works
Colour influences sensory perception and liking of orange juice
Fernández‐Vázquez, R., Hewson, L., Fisk, I. D., Hernánz, D., Mira, F. J. H., Vicario, I. M., & Hort, J. (2014) · Flavour · doi:10.1186/2044-7248-3-1 · Cited by 64 · see citing works
“[7], and Pangborn [8] found a correlation between colour and flavour perception.”
Influential
Colour training and colour differences thresholds in orange juice
Fernández‐Vázquez, R., Stinco, C. M., Hernánz, D., Heredia, F. J., & Vicario, I. M. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.05.018 · Cited by 63 · see citing works
Coffee cup color and evaluation of a beverage's “warmth quality”
Guéguen, N., & Jacob, C. (2012) · Color Research & Application · doi:10.1002/col.21757 · Cited by 60 · see citing works
The psychophysical relationships between color and flavor∗
Kostyla, A. S., Clydesdale, F. M., & McDaniel, M. R. (1978) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397809527253 · Cited by 60 · see citing works
The Influence of Physical State and Color on Perceived Sweetness
Alley, R. L., & Alley, T. R. (1998) · The Journal of Psychology · doi:10.1080/00223989809599289 · Cited by 57 · see citing works
Environmental Immersion’s Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages
Picket, B., & Dando, R. (2019) · Foods · doi:10.3390/foods8020042 · Cited by 57 · see citing works
Investigation of the effects of color on judgments of sweetness using a taste adaptation method
Hidaka, S., & Shimoda, K. (2014) · Multisensory Research · doi:10.1163/22134808-00002455 · Cited by 55 · see citing works
“It has been reported that red is frequently associated with sweetness (e.g., Lavin and Lawless, 1998; Pangborn, 1960), while green is considered incongruent with sweetness (e.”
BackgroundResultInfluential
A Dash of Virtual Milk: Altering Product Color in Virtual Reality Influences Flavor Perception of Cold-Brew Coffee
Wang, Q. J., Meyer, R., Waters, S., & Zendle, D. I. (2020) · Frontiers in Psychology · doi:10.3389/fpsyg.2020.595788 · Cited by 55 · see citing works
“When it comes to specific tastes, red-colored drinks have been found to enhance sweetness detection (Johnson and Clydesdale, 1982), expectations (Wei et al., 2012), and perceived intensity (Pangborn, 1960; Clydesdale et al., 1992; Lavin and Lawless, 1998; Hidaka and Shimoda, 2014).”
Background
The influence of color on the taste perception of carbonated water preparations
Hyman, A. (1983) · Bulletin of the Psychonomic Society · doi:10.3758/bf03329979 · Cited by 53 · see citing works
Influence of food packaging color and foods type on consumer purchase intention: the mediating role of perceived fluency
Su, J., & Wang, S. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1344237 · Cited by 71 · see citing works
“Immature fruits often exhibit sourness and display cool colors like green, while as they ripen, they transition to warm colors such as red and orange (38), indicating higher sugar or fat content (39).”
Background
Flavor Expectation: The Effect of Assuming Homogeneity on Drink Perception
Woods, A. T., Poliakoff, E., Lloyd, D. M., Dijksterhuis, G., & Thomas, A. K. (2010) · Chemosensory Perception · doi:10.1007/s12078-010-9080-2 · Cited by 49 · see citing works
How good does it taste? Is it the product or the brand? A contribution to brand equity evaluation
Fornerino, M., & d’Hauteville, F. (2010) · Journal of Product & Brand Management · doi:10.1108/10610421011018374 · Cited by 44 · see citing works
Food Color and Its Impact on Taste/Flavor Perception
Spence, C. J., & Piqueras‐Fiszman, B. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100350-3.00006-7 · Cited by 47 · see citing works
Sensory Processing Issues in Young Children Presenting to an Outpatient Feeding Clinic
Davis, A. M., Bruce, A. S., Khasawneh, R., Schulz, T., Fox, C., & Dunn, W. (2012) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0b013e3182736e19 · Cited by 42 · see citing works
Effect of Color on Judgments of Food Aroma and Flavour Intensity in Young and Elderly Adults
Christensen, C. M. (1985) · Perception · doi:10.1068/p140755 · Cited by 42 · see citing works
See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages
Mielby, L. A., Wang, Q. J., Jensen, S., Bertelsen, A. S., Kidmose, U., Spence, C. J., & Byrne, D. V. (2018) · Foods · doi:10.3390/foods7080119 · Cited by 41 · see citing works
TASTE AND FOOD TECHNOLOGY: ACCEPTABILITY, AESTHETICS, AND PREFERENCE
MOSKOWITZ, H. R. (1978) · Elsevier eBooks · doi:10.1016/b978-0-12-161906-0.50010-7 · Cited by 39 · see citing works
Learned color taste associations in a repeated brief exposure paradigm
Higgins, M. J., & Hayes, J. E. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.08.013 · Cited by 37 · 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
Disconfirmation of taste as a measure of region of origin equity
d’Hauteville, F., Fornerino, M., & Perrouty, J. P. (2007) · International Journal of Wine Business Research · doi:10.1108/17511060710740334 · Cited by 32 · see citing works
THE PSYCHOPHYSICAL RELATIONSHIP BETWEEN COLOR AND SALT CONCENTRATIONS IN CHICKEN FLAVORED BROTHS
GIFFORD, S. R., Clydesdale, F. M., & Damon, R. A. (1987) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1987.tb00193.x · Cited by 30 · see citing works
Pleasantness of colourless and coloured soft drinks and consumer attitudes to artificial food colours
Tuorila, H. (1982) · Appetite · doi:10.1016/s0195-6663(82)80055-x · Cited by 28 · see citing works
The Impact of the Appearance of Beer on its Perception
Smythe, J. E., OʼMAHONY, M. A. P., & Bamforth, C. W. (2002) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.2002.tb00120.x · Cited by 27 · see citing works
Assessing the Role of Visual and Auditory Cues in Multisensory Perception of Flavor
Zampini, M., & Spence, C. J. (2011) · Frontiers in neuroscience · doi:10.1201/9781439812174-47 · Cited by 34 · see citing works
Visual illusion in mass estimation of cut food
Wada, Y., Tsuzuki, D., Kobayashi, N., et al. (2007) · Appetite · doi:10.1016/j.appet.2007.01.009 · Cited by 24 · see citing works
“It has been reported that visual appearance affects taste and flavour perception (Calvo, Salvador, & Fiszman, 2001; DuBose, Cardello, & Maller, 1980; Gottfried & Dolan, 2003; Pangborn, 1960; Richardson-Harman & Booth, 2006; Zellner & Kautz, 1990).”
The Psychological Effects of Food Colors
Spence, C. J. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100371-8.00002-6 · Cited by 26 · see citing works
Selected Factors Influencing Sensory Perception of Sweetness
Pangborn, R. M. (1987) · ILSI human nutrition reviews · doi:10.1007/978-1-4471-1429-1_4 · Cited by 23 · see citing works
Self-citation
Changes in Color and Flavor and Their Effect on Sensory Perception in the Elderly
Clydesdale, F. M. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1994.tb01441.x · Cited by 22 · see citing works
Language and the discovery of reality: A developmental psychology of cognition.
Church, J. (1961) · Random House eBooks · doi:10.1037/14589-000 · Cited by 20 · see citing works
THE ONTOGENY, EVOLUTION, AND STIMULUS CONTROL OF FEEDING IN HUMANS AND REPTILES
Burghardt, G. M. (1977) · Elsevier eBooks · doi:10.1016/b978-0-12-397850-9.50019-1 · Cited by 20 · see citing works
Perceptions of the taste of colors in children and adults
Fateminia, M., Ghotbabadi, T. D., & Azad, K. M. (2020) · Color Research & Application · doi:10.1002/col.22503 · Cited by 19 · see citing works
L'impact des stimuli informationnels d'un nouveau produit alimentaire sur les réactions affectives et cognitives du consommateur
Pantin‐Sohier, G., & Miltgen, C. L. (2012) · Recherche et Applications en Marketing (French Edition) · doi:10.1177/076737011202700101 · Cited by 17 · see citing works
“Nous reprenons les évaluations gustatives les plus fréquemment utilisées dans les recherches portant sur les boissons aromatisées alcoolisées ou non (Pangborn, 1960 ; Pangborn et Hansen, 1962, Johnson et Clydesdale, 1982, Johnson et alii., 1982 ; Johnson, Dzendolet et Clydesdale, 1983 ; Lavin et…”
Background
Consumption of synthetic food colours during festivals in Hyderabad, India
Rao, P., Bhat, R. V., Sudershan, R. V., et al. (2005) · British Food Journal · doi:10.1108/00070700510596875 · Cited by 18 · see citing works
Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross‐Sensory Interference
O’Mahony, M., BUTEAU, L., Klapman-Baker, K., Stavros, I., Alford, J. D., LEONARD, S. J., HEIL, J. R., & WOLCOTT, T. K. (1983) · Journal of Food Science · doi:10.1111/j.1365-2621.1983.tb05047.x · Cited by 18 · see citing works
Food colour measurement using computer vision
Wu, D., & Sun, D. (2013) · Elsevier eBooks · doi:10.1533/9780857098856.2.165 · Cited by 17 · see citing works
Tasting Panels: Sensory Assessment in Quality Control
Gridgeman, N. T. (1967) · Elsevier eBooks · doi:10.1016/b978-0-12-395684-2.50012-3 · Cited by 14 · see citing works
Communicating Sensory Attributes and Innovation Through Food Product Labeling
Miltgen, C. L., Pantin‐Sohier, G., & Grohmann, B. (2015) · Journal of Food Products Marketing · doi:10.1080/10454446.2014.1000435 · Cited by 15 · see citing works
“For example, color influences predictions about the intensity of the taste and smell of beverages (Franck et al., 1989; Pangborn, 1960; Pangborn and Hansen, 1962; Zellner and Durlach, 2003; Zellner and Kautz, 1990).”
Background
On the psychological effects of food color
Spence, C. J. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-99608-2.00004-5 · Cited by 14 · see citing works
Rapid determination of taste threshold: a group procedure
Kelty, M. F., & Mayer, J. (1971) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/24.2.177 · Cited by 12 · see citing works
The Effects of Analogous Food Color on Perceived Flavor: A Factorial Investigation
Garber, L. L., Hyatt, E. M., & Nafees, L. (2016) · Journal of Food Products Marketing · doi:10.1080/10454446.2015.1072866 · Cited by 11 · see citing works
Should It Be Told or Tasted? Impact of Sensory Versus Nonsensory Cues on the Categorization of Low-Alcohol Wines
Masson, J., & Aurier, P. (2015) · Journal of Wine Economics · doi:10.1017/jwe.2015.2 · Cited by 11 · see citing works
“are not unequivocal but are based on the interaction between many sensory mechanisms (Pangborn, 1960).”
Background
The Impact of Informational Stimuli from a New Drinck Product on Consumers' Affective and Cognitive Reactions
Pantin‐Sohier, G., & Miltgen, C. L. (2012) · Recherche et Applications en Marketing (English Edition) · doi:10.1177/205157071202700101 · Cited by 9 · see citing works
“We take the taste-related evaluations most frequently used in studies on flavored (alcoholic and non-alcoholic) drinks (Pangborn, 1960; Pangborn and Hansen, 1962, Johnson and Clydesdale, 1982, Johnson et al., 1982; Johnson, Dzendolet and Clydesdale, 1983; Lavin and Lawless, 1998; Zellner and Kautz,…”
Method
Studies of food quality and preference: The contribution of Rose Marie Pangborn
Drewnowski, A. (1993) · Food Quality and Preference · doi:10.1016/0950-3293(93)90308-s · Cited by 8 · see citing works
Factors Affecting the Perception of Naturalness and Flavor Strength in Citrus Drinks
King, B. M., & Duineveld, C. A. A. (1998) · Annals of the New York Academy of Sciences · doi:10.1111/j.1749-6632.1998.tb10674.x · Cited by 7 · see citing works
The Sense of Taste
Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (1965) · Elsevier eBooks · doi:10.1016/b978-1-4832-0018-7.50006-4 · Cited by 7 · see citing works
Self-citation
Orange Juice Color
Fernández‐Vázquez, R., Stinco, C. M., Meléndez‐Martínez, A. J., et al. (2012) · CRC Press eBooks · doi:10.1201/b11878-50 · Cited by 6 · see citing works
Assessing the Role of Visual and Auditory Cues in Multisensory Perception of Flavor
Zampini, M., & Spence, C. J. (2011) · Frontiers in neuroscience · doi:10.1201/b11092-47 · Cited by 7 · see citing works
Harmonious color model with fragrances
Miura, K., & Saito, M. (2011) · Color Research & Application · doi:10.1002/col.20678 · Cited by 6 · see citing works
Harmony between Colors and Fragrances: Effect on Dimensions of Impressions
Miura, K., & Saito, M. (2012) · International Journal of Affective Engineering · doi:10.5057/kei.11.1 · Cited by 6 · see citing works
Integration of the optimized descriptive profile and temporal dominance of sensations methodologies
Crepalde, L. T., Vidigal, M. C. T. R., Carneiro, J. D. D. S., et al. (2021) · Journal of Sensory Studies · doi:10.1111/joss.12651 · Cited by 5 · see citing works
Taste Laws in Color Wheel and its Impact on Food Packaging
Fateminia, M., Ghotbabadi, T. D., & Azad, K. M. (2018) · Journal of Food Processing & Technology · doi:10.4172/2157-7110.1000739 · Cited by 5 · see citing works
“Most of the studies show the remarkable effect of red on sweetness perception [35-37].”
Background
Consumers' perception and physicochemical properties of novel functional cookie enriched with medicinal plant Strobilanthes crispus
Wirawan, E. U., & Yan, S. W. (2020) · British Food Journal · doi:10.1108/bfj-07-2020-0630 · Cited by 4 · see citing works
Perspectives on Multisensory Human-Food Interaction
Velasco, C., Obrist, M., Huisman, G., Nijholt, A., Spence, C., Motoki, K., & Narumi, T. (2022) · Frontiers research topics · doi:10.3389/978-2-88974-233-2 · Cited by 4 · see citing works
Visual, Auditory, Tactile, and Other Senses
Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (1965) · Elsevier eBooks · doi:10.1016/b978-1-4832-0018-7.50008-8 · Cited by 4 · see citing works
Self-citation
Effect of color on the odor, flavor, and acceptance properties of foods and beverages
Mahony, A. (2011) · K-State Research Exchange (Kansas State University) · Cited by 4 · see citing works
Context effects at the level of the sip and bite
Cardello, A. V. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814495-4.00003-9 · Cited by 3 · see citing works
THE ORGANOLEPTIC QUALITIES OF PROTEIN FOODS (WITH SPECIAL REFERENCE TO COOKING PROCEDURES)
Parry, D. A. (1970) · Elsevier eBooks · doi:10.1016/b978-0-408-32000-9.50028-0 · Cited by 3 · see citing works
La Non Confirmation des Attentes Comme Mesure de la Force d'une Marque. Une Approche Expérimentale sur le Jus d'Orange.Preprint
Fornerino, M., d’Hauteville, F., & Perrouty, J. P. (2006) · RePEc: Research Papers in Economics · Cited by 4 · see citing works
Intercorrelation of the Senses
Stone, H., & Pangborn, R. (1968) · doi:10.1520/stp34662s · Cited by 3 · see citing works
Self-citation
A SCALING STUDY OF SYNESTHETIC THINKING
Wicker, F. W. (1966) · ETS Research Bulletin Series · doi:10.1002/j.2333-8504.1966.tb00360.x · Cited by 3 · see citing works
Zur sensorischen Qualittsbeurteilung von Lebensmitteln: II. Mitteilung Gegenwrtige Handhabung, Verbesserungsvorschlge
Kiermeier, F., & Haevecker, U. (1970) · Cited by 3 · see citing works
The sensory evaluation of food quality. 2. Present practice, recommendations for improvement.
Kiermeier, F., & Haevecker, U. (1970) · European Food Research and Technology · Cited by 3 · see citing works
Zur sensorischen Qualit�tsbeurteilung von Lebensmitteln
Kiermeier, F., & Haevecker, U. (1970) · European Food Research and Technology · doi:10.1007/bf01142873 · Cited by 3 · see citing works
Efectos del color en la aceptabilidad, artificialidad, dulzor e intensidad del sabor de bebidas lácteas
García, M. T. C., Díaz‐Berciano, C., & Pestana, N. (2000) · Psicothema · Cited by 2 · see citing works

DETERMINING QUALITY REQUIREMENTS AT THE UNIVERSITIES TO IMPROVE THE QUALITY OF EDUCATION
Mustafa, N. H., Kelesbayev, D., & Alibekova, Z. D. (2018) · The Journal of Economic Research & Business Administration · doi:10.26577/be-2018-2-2141
Susquehanna Chorale Spring Concert "Roots and Wings"
Hawkins, D. (2017)
When my supervisor dislikes you more than me: The effect of dissimilarity in leader–member exchange on coworkers’ interpersonal emotion and perceived help.
Tse, H. H. M., Lam, C. K., Lawrence, S. A., & Huang, X. (2013) · Journal of Applied Psychology · doi:10.1037/a0033862 · Cited by 141 · see citing works
Liking goes from the perceiver’s self-interest, but respect is socially shared
Baryła, W. (2014) · Polish Psychological Bulletin · doi:10.2478/ppb-2014-0049 · Cited by 9 · see citing works
Effects of Behavioral Causes and Consequences on Perceived Competence of Leaders and Subordinates
Vonk, R., & Konst, D. (2003) · Journal of Applied Social Psychology · doi:10.1111/j.1559-1816.2003.tb01969.x · Cited by 3 · see citing works

Authors: Pangborn, R. M.
Corresponding author: Pangborn, Rose Marie
Venue: The American Journal of Psychology
Publisher: University of Illinois Press
Published: 1960-06
Volume: 73
Issue: 2
Pages: 229
ISSN: 0002-9556 (ISSN-L)
DOI: 10.2307/1419899
OpenAlex: W2323194726
Cited by: 114
References: 0
Citations by year: 2026: 2 · 2024: 1 · 2023: 1 · 2022: 1 · 2021: 1 · 2020: 4 · 2019: 3 · 2018: 6 · 2017: 2 · 2016: 4 · 2015: 4 · 2014: 5 · 2013: 4 · 2012: 7
FWCI: 0.82
Type: journal article
Language: en
Open access: closed
Locations: The American Journal of Psychology (publishedVersion)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
Social Sciences › Psychology › Social Psychology › Color perception and design
Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Keywords: color, sweetness, taste discrimination, color perception, flavor perception

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

Influence of color on the discrimination of sweetness

Integrity signals

Claims the paper makes

Claims other papers make about this one

Cited by

Related

Record

About these checks