Food Science and Technology (Campinas)
Print version ISSN 0101-2061
DIAS, Nayane Aparecida Araújo et al. Influence of color on acceptance and identification of flavor of foods by adults. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.2, pp. 296-301. Epub May 29, 2012. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612012005000059.
The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests). A hedonic scale and combinations of five colors (red, yellow, green, blue and purple) and three flavors (strawberry, pineapple, and limes) were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R), one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05), and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05); However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.
Keywords : dietary; sensory analysis; alimentary behavior.