posted on Jan, 31 2013 @ 07:33 PM
“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.
In the articles to explains that maybe chefs, caterers, and other businesses could benefit from this discovery but I question if they didn't already
know it without having scientific backing. Look at the Starbucks cup for example, it is cream, brown, and sometimes contains green. With soft
drinks(pop, soda, coke, etc. what ever you region calls them) fruity flavors are generally the color of the fruit. Citrus being either yellow or green
for lemon/ lime, Orange for orange, etc.
Next time you make a pot of Coffee pull out a variety of colored cups and make them the same and try it out for yourself. Maybe for you that perfect
cup should be in a yellow cup instead of black.