A cup of hot chocolate is better than a glass of orange
A new study shows that the color of vending cups for hot chocolate can change the flavors and smells of an orange or cream color that increase the taste and aroma more than white or red.
A new study shows that the color of vending cups for hot chocolate can change the flavor and smells of orange or cream to increase the flavor and aroma more than white or red.
Betina Piqueras-Fiszman, of the Polytechnic University of Valencia in Spain, and her colleague Charles Spence, from the University of Oxford in the UK, show their findings add to the body evidence that food and food The drink may have different flavors and flavors according to the plate or cup on which it is served.
Piqueras-Fiszman said in a statement released to the press last week:
The color of the food and drink box served can enhance a number of properties such as flavor and aroma.
Writing about their findings in Sensory Research Magazine, she and Spence think that this type of information is not only entertained by scientists, or dinner hosts, but also to chefs and restaurants. and food packaging industry.
They say their research may explain why some people like to drink their tea or coffee in the same cup or mug.
In their study, they invited 57 participants to taste hot chocolate drinks served in four different plastic cups, the kind used in vending machines. The cups differ only by color: white, dark cream, red and orange on the outside, with white on the inside.
After sampling each drink, participants were asked to give a score of 1 to 10 on the different qualities: taste, sweetness, flavor and aroma of chocolate.
The results showed that hot chocolate scored the highest in terms of flavor when served in orange and cream plastic cups, while white plastic cups scored significantly worse than any other plastic cup colors.
The researchers said the ice cream had a higher score for sweetness and aroma.
Additional research evidence suggests that food and drinks may taste different when the container is different, although the reason for this is unclear.
Piqueras-Fiszman says that the color of the food or drink box being served is potentially more potent than one might imagine.
In their paper, the researchers mentioned several other studies that have discovered this effect. For example, use yellow tins to improve lemon flavor, or use cool colors like blue to make the beverage more appealing. And pink containers can make drinks look sweeter.
In another study, the researchers found that strawberry mousse was sweeter and more intense when served on a white plate rather than a black plate.
Piqueras-Fiszman and Spence said their findings should interest scientists in studying how the brain processes visual information about food. It can also be of interest to chefs, restaurants and even the food packaging industry.
Piqueras-Fiszman said it was a test case to understand how the container itself affects consumer perceptions of the product.
Meanwhile, researchers at Brigham and Women's Hospital, USA, have found that changes in medication color can significantly increase the proportion of patients who stop taking the medication as prescribed.
Piqueras-Fiszman said it was a test case to understand how the container itself affects consumer perceptions of the product.
Meanwhile, researchers at Brigham and Women's Hospital, USA, have found that changes in medication color can significantly increase the proportion of patients who stop taking the medication as prescribed.
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