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“The color of the container where food and drink are served can enhance some attributes like taste and aroma.”
According to the study, these results are relevant for those scientists interested in understanding how the brain integrates visual information not just from the food itself but from the receptacle or container from which it is consumed. The chefs, catering professionals and even the packaging industry may learn to think more about the color of crockery and packaging of foods and beverages
"There is no fixed rule stating that flavour and aroma are enhanced in a cup of a certain colour or shade," recognised Piqueras-Fiszman. "In reality this varies depending on the type of food, but the truth is that, as this effect occurs, more attention should be paid to the colour of the container as it has more potential than one could imagine."
And as for coffee, the majority of those surveyed associated brown packaging to a stronger flavour and aroma, whereas reds seem to accentuate this sensation and blues and yellows make the drink seems softer.
Originally posted by hotel1
The Victorians often decorated their dinning rooms in red as they beleived it aided digestion, I would add on a personal note that morning tea seems to taste best when drunk from the blue, and white striped cornishware mugs.