The Taste Illusion of Colors: The Role of Visual Stimuli in Food Choices

Murat Ay

Article Details

The Taste Illusion of Colors: The Role of Visual Stimuli in Food Choices

Authors:

Murat Ay

Publisher:

İstanbul Gelisim University

Main Topics:

Gastronomi

Journal:

ART/icle: Sanat ve Tasarım Dergisi Vol.5 Issue 1, pp.202-219

Document Type:

Article

Publication Date:

4/2025

Document Language:

Turkish

Document ID (Org No.):

2001342228

pISSN:

2718-1057

Keywords:

Abstract:

 The Purpose of the Study: In this study, it was aimed to measure the effect of colors on food choices by activating the five senses in individuals. Literature ReviewBackground: Color perception shapes food choices with psychological, biological and cultural factors, affecting the perception of taste, freshness and health. In gastronomy, color determines the psychological and emotional impressions of the consumer by directing the perception of taste and quality. Method: In the study, cookies in 7 different colors red, purple, blue, yellow, green, black, light yellow were prepared and trained panelists were asked to make sensory analysis and evaluate them according to criteria such as taste, appearance, odor, texture, stickiness, hardness and general acceptability with a 9-point Likert scale. Spearman Correlation test was applied for descriptive statistics of the data obtained in all colors. Results: As a result of the analysis, it was determined that purple cookies had the highest score in terms of taste and appearance, blue cookies had the lowest score in terms of taste and black cookies had the lowest score in terms of appearance, and the difference between them was found to be statistically significant p0.05. There was no significant difference in dimensions of odor, texture, stickiness and hardness. In general acceptability, it was seen that purple was the most preferred color and blue was the least preferred color. Conclusion: In addition to the importance of visuality in food presentation, the colors of foods and their color harmony play an important role in food preferences. In addition, it can make the meal more enjoyable. It is recommended to conduct research with more panelists using different colors and different foods to determine the effect of colors on preferences.

 The Purpose of the Study: In this study, it was aimed to measure the effect of colors on food choices by activating the five senses in individuals. Literature ReviewBackground: Color perception shapes food choices with psychological, biological and cultural factors, affecting the perception of taste, freshness and health. In gastronomy, color determines the psychological and emotional impressions of the consumer by directing the perception of taste and quality. Method: In the study, cookies in 7 different colors red, purple, blue, yellow, green, black, light yellow were prepared and trained panelists were asked to make sensory analysis and evaluate them according to criteria such as taste, appearance, odor, texture, stickiness, hardness and general acceptability with a 9-point Likert scale. Spearman Correlation test was applied for descriptive statistics of the data obtained in all colors. Results: As a result of the analysis, it was determined that purple cookies had the highest score in terms of taste and appearance, blue cookies had the lowest score in terms of taste and black cookies had the lowest score in terms of appearance, and the difference between them was found to be statistically significant p0.05. There was no significant difference in dimensions of odor, texture, stickiness and hardness. In general acceptability, it was seen that purple was the most preferred color and blue was the least preferred color. Conclusion: In addition to the importance of visuality in food presentation, the colors of foods and their color harmony play an important role in food preferences. In addition, it can make the meal more enjoyable. It is recommended to conduct research with more panelists using different colors and different foods to determine the effect of colors on preferences.

 The Purpose of the Study: In this study, it was aimed to measure the effect of colors on food choices by activating the five senses in individuals. Literature ReviewBackground: Color perception shapes food choices with psychological, biological and cultural factors, affecting the perception of taste, freshness and health. In gastronomy, color determines the psychological and emotional impressions of the consumer by directing the perception of taste and quality. Method: In the study, cookies in 7 different colors red, purple, blue, yellow, green, black, light yellow were prepared and trained panelists were asked to make sensory analysis and evaluate them according to criteria such as taste, appearance, odor, texture, stickiness, hardness and general acceptability with a 9-point Likert scale. Spearman Correlation test was applied for descriptive statistics of the data obtained in all colors. Results: As a result of the analysis, it was determined that purple cookies had the highest score in terms of taste and appearance, blue cookies had the lowest score in terms of taste and black cookies had the lowest score in terms of appearance, and the difference between them was found to be statistically significant p0.05. There was no significant difference in dimensions of odor, texture, stickiness and hardness. In general acceptability, it was seen that purple was the most preferred color and blue was the least preferred color. Conclusion: In addition to the importance of visuality in food presentation, the colors of foods and their color harmony play an important role in food preferences. In addition, it can make the meal more enjoyable. It is recommended to conduct research with more panelists using different colors and different foods to determine the effect of colors on preferences.

 Giriş ve Çalışmanın Amacı: Bu çalışmada, renklerin bireylerdeki beş duyu organını harekete geçirmesi ile gıda seçimlerine olan etkisini ölçmek amaçlanmıştır. KavramsalKuramsal Çerçeve: Renk algısı, gıda seçimlerini psikolojik, biyolojik ve kültürel faktörlerle şekillendirir, tat, tazelik ve sağlık algısını etkiler. Gastronomide ise renk, lezzet ve kalite algısını yönlendirerek tüketicinin psikolojik ve duyusal izlenimlerini belirler. Yöntem: Araştırmada, 7 farklı renkte kurabiye kırmızı, mor, mavi, sarı, yeşil, siyah, açık sarı hazırlanmış ve eğitimli panelistlere duyusal analiz yaptırılarak tat, görünüş, koku, doku, yapışkanlık, sertlik ve genel kabul edilebilirlik gibi kriterlere göre, 9lu Likert ölçeğiyle değerlendirme yapmaları istenmiştir. Tüm renklerde elde edilen verilerin betimleyici istatistikleri için Spearman Korelasyon testi uygulanmıştır. Bulgular: Analizler sonucunda, tat ve görünüşte en yüksek puanın mor, en düşük puanların ise tatta mavi, görünüşte ise siyah renkli kurabiyelerin aldığı belirlenmiş ve aralarındaki fark istatistiksel açıdan anlamlı bulunmuştur p0,05. Koku, doku, yapışkanlık ve sertlik boyutlarında anlamlı bir fark yoktur. Genel kabul edilebilirlikte en çok tercih edilen rengin mor, en az tercih edilen rengin mavi olduğu görülmektedir. Sonuç: Görselliğin yiyecek sunumundaki öneminin yanı sıra gıdaların renkleri ve renklerinin uyumu gıda tercihlerinde önemli bir rol oynamaktadır. Ayrıca, yemeği daha keyifli bir hale getirebilmektedir. Renklerin tercihler üzerine etkisini belirlemek için farklı renkler ve farklı gıdalar kullanılarak daha fazla panelist ile araştırma yapılması önerilmektedir.

Article Details

The Taste Illusion of Colors: The Role of Visual Stimuli in Food Choices

Authors:

Murat Ay

Publisher:

İstanbul Gelisim University

Main Topics:

Gastronomi

Journal:

ART/icle: Sanat ve Tasarım Dergisi Vol.5 Issue 1, pp.202-219

Document Type:

Article

Publication Date:

4/2025

Document Language:

Turkish

Document ID (Org No.):

2001342228

pISSN:

2718-1057

Odor

Color

Perception

Sensory Evaluation

Color PreferencesKoku

Renk

Algı

Duyusal Değerlendirme

Renk Tercihleri

Issues

Article Details

Authors: Murat Ay

Publisher: İstanbul Gelisim University

Main Topics: Gastronomi

Journal: ART/icle: Sanat ve Tasarım Dergisi Vol.5 Issue 1, pp.202-219

Document Type: Article

Publication Date: 4/2025

Document Language: Turkish

Document ID (Org No.): 2001342228

pISSN: 2718-1057

Issues

Authors:

Murat Ay

Publisher:

İstanbul Gelisim University

Main Topics:

Gastronomi

Journal:

ART/icle: Sanat ve Tasarım Dergisi Vol.5 Issue 1, pp.202-219

Document Type:

Article

Publication Date:

4/2025

Document Language:

Turkish

Document ID (Org No.):

2001342228

pISSN:

2718-1057