Influence of color on acceptance and identification of flavor of foods by adults

Detalhes bibliográficos
Autor(a) principal: Dias,Nayane Aparecida Araújo
Data de Publicação: 2012
Outros Autores: Lara,Suzana Borges, Miranda,Lucilene Soares, Pires,Ivy Scorzi Cazelli, Pires,Christiano Vieira, Halboth,Nadia Veronica
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200014
Resumo: 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.
id SBCTA-1_e3866b5bde8ef2207c4fed1586b3c7ee
oai_identifier_str oai:scielo:S0101-20612012000200014
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Influence of color on acceptance and identification of flavor of foods by adultsdietarysensory analysisalimentary behaviorThe 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200014Food Science and Technology v.32 n.2 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000059info:eu-repo/semantics/openAccessDias,Nayane Aparecida AraújoLara,Suzana BorgesMiranda,Lucilene SoaresPires,Ivy Scorzi CazelliPires,Christiano VieiraHalboth,Nadia Veronicaeng2012-06-22T00:00:00Zoai:scielo:S0101-20612012000200014Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-06-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of color on acceptance and identification of flavor of foods by adults
title Influence of color on acceptance and identification of flavor of foods by adults
spellingShingle Influence of color on acceptance and identification of flavor of foods by adults
Dias,Nayane Aparecida Araújo
dietary
sensory analysis
alimentary behavior
title_short Influence of color on acceptance and identification of flavor of foods by adults
title_full Influence of color on acceptance and identification of flavor of foods by adults
title_fullStr Influence of color on acceptance and identification of flavor of foods by adults
title_full_unstemmed Influence of color on acceptance and identification of flavor of foods by adults
title_sort Influence of color on acceptance and identification of flavor of foods by adults
author Dias,Nayane Aparecida Araújo
author_facet Dias,Nayane Aparecida Araújo
Lara,Suzana Borges
Miranda,Lucilene Soares
Pires,Ivy Scorzi Cazelli
Pires,Christiano Vieira
Halboth,Nadia Veronica
author_role author
author2 Lara,Suzana Borges
Miranda,Lucilene Soares
Pires,Ivy Scorzi Cazelli
Pires,Christiano Vieira
Halboth,Nadia Veronica
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Dias,Nayane Aparecida Araújo
Lara,Suzana Borges
Miranda,Lucilene Soares
Pires,Ivy Scorzi Cazelli
Pires,Christiano Vieira
Halboth,Nadia Veronica
dc.subject.por.fl_str_mv dietary
sensory analysis
alimentary behavior
topic dietary
sensory analysis
alimentary behavior
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000059
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.32 n.2 2012
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126317395968000