JOURNAL OF THE COLOR SCIENCE ASSOCIATION OF JAPAN
Online ISSN : 2189-552X
Print ISSN : 0389-9357
ISSN-L : 0389-9357
Volume 43 , Issue 3
Showing 1-2 articles out of 2 articles from the selected issue
  • Kyoko Hidaka, Soichiro Tsukamoto
    Type: Original Paper
    2019 Volume 43 Issue 3 Pages 133-
    Published: May 01, 2019
    Released: June 23, 2019
    JOURNALS FREE ACCESS
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  • Nanami Kondo, Shigeo Kobayashi
    Type: Research Note
    2019 Volume 43 Issue 3 Pages 141-
    Published: May 01, 2019
    Released: June 23, 2019
    JOURNALS FREE ACCESS

    The purpose of this research is to figure out what kind of ingredients and taste are presumed when food types and colors are given. A survey was conducted to estimate the ingredients when four types of foods, pasta sauce, dressing, ice cream and drinks were eight colors. As a result, depending on color or food type, the estimated ingredients were greatly different. The range of ingredients presumed was limited by knowledge of whether a certain food often contains vegetables or fruits. In particular, that tendency was remarkable in red, orange, green and purple. Yellow also generally imagines sourness, which is to infer the citrus fruits. Meanwhile, in hot dishes such as pasta sauce, eggs were analogized and a rich taste was imaged. The image of taste by color was considered to be formed by a combination of speculation of ingredients included in food and psychological effects of color itself.

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