Acup of hot cocoa tastes better in a cream or orange container than in a white or red glass, according to a study carried out by scientists from the Polytechnic University of Valencia and the University of Oxford.
? The color of the container where food and beverages are served can enhance some of its attributes, such as flavor or aroma ,? explains Betina Piqueras-Fiszman, co-author of the study, to the SINC agency. The scientist, together with her colleague Charles Spence from the University of Oxford (United Kingdom), has verified this in the case of liquid chocolate.
The couple proposed an experiment where 57 participants had to evaluate samples of hot chocolate served in four types of plastic cups, the same size but of different color: white, cream, red and orange. The results, published in the Journal of Sensory Studies, reveal that the flavor of the chocolate served in the orange and cream-colored glasses was liked better. However, the sweetness and aroma were hardly influenced by the color of the cup.
According to the study, these results are relevant for scientists interested in understanding how the brain integrates visual information, not only from the food itself, but also from the container or packaging in which it is consumed.
The same article reviews the conclusions of other previous studies that also confirm the effect of the container on the sensory characteristics of the drink or food. The examples are numerous: from yellower cans to better perceive the lemon flavor, tosoda glasses that if painted in cold colors, such as blue, seem to quench thirst better than if the tone is warm, like red. And if they are pink, the liquid is even more sugary.
