Flavour· 2015
On the psychological impact of food colour
- 466citations
- 2015year
Short summary
Food colour is the primary cue influencing consumer expectations of taste and flavour, with significant impacts on subsequent experiences, according to a review of laboratory research.
AI-generated from the title and abstract; the full text is not read.
TakeawaysIn the app
Key pointsIn the app
Ask the paperIn the app
The rest is in the Pofolia app
Takeaways, key points and questions to the paper; new summaries every day for your field. Free.
Sign in on the web to openField: Sensory Systems
Sensory SystemsNeuroscience