Abstract
Tasteless food dyes were used to impart three different colors—red, yellow, and brown—to carbonated water and white (colorless) birch beer. Subjects were requested to taste the preparations and judge the flavor in order to assess the influence of the colors on taste perception. This influence was clearly in evidence when the subjects tasted the birch beer, but little effect was seen with the carbonated water.
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The technical assistance of Louis DiManto and Maxine Tusa is acknowledged. Financial assistance was provided by the University of New Haven. Valerie Moore is thanked for secretarial assistance, and the critical advice of Tom Mentzer and Mike York is gratefully acknowledged.
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Hyman, A. The influence of color on the taste perception of carbonated water preparations. Bull. Psychon. Soc. 21, 145–148 (1983). https://doi.org/10.3758/BF03329979
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DOI: https://doi.org/10.3758/BF03329979