Effects of salad colouration on colour images and consumer preference: results from the questionnaire research

Abstract

The present study aimed to investigate the relationship between salad colouration and colours image and consumer preference. Questionnaires were given to 40 males and females aged 20 – 40 years. Six single-colour and eleven two-colour salads were prepared with vegetables corresponding to six basic colours. Photographs of the prepared salads were included on the questionnaires. Results showed that the 40 panels had tended to have a positive image of the green salad in single-colour salads and the green/red salad in two-colour salads. Additionally, the preference of these salads was highly evaluated irrespective of colour percentage. However, preferences were low for the green/white salad. These results suggested that it was not necessarily coincide with the salad colourations and the colouristic thinking. Furthermore, we found that along with the long-term psychological background of individuals who consumed salads, the salad colourations affected their preference. (The paper on this research have accepted by the Journal of cookery science Japan on February 1, 2019.)