Moduration of Taste Intensity of Drinks in Terms of Color of Containers

Abstract

In order to examine how the color of containers affect the taste intensities of drinks, participants evaluated the intensities of four basic tastes for various solutions, which was supplied with a colored container. Also, they evaluated subjective matching between colors and tastes. Analyses for the evaluated intensities of tastes showed that colors of container affect the tastes of drinks; bitterness was emphasized with black and green containers; sourness was emphasized with yellow container; saltiness was emphasized with pink container; sweetness reduced with black, blue, and green containers. We found that yellow container would emphasize the sourness for which participants evaluated as strongly matched with yellow while black, blue and green containers reduce the sweetness for which participants evaluated as negatively matched with those colors. These results suggest that the effects of color of container on taste intensities for inner drinks depend on the subjective matching between the color and taste.