The Relationship Between Visual Perceptions and Taste Expectations Using Food Colours

Abstract

This paper describes a modelling method for predicting consumer expectations using food colours. Orange juice was chosen as an example in this study to develop such a model. This model linked the relationships between juice colour and the expectations of sourness, sweetness, bitterness, flavour strength and freshness. The experimental results suggested that the relationships can be modelled by the concept of colour difference formula, for which CIELAB formula was modified for the purpose to relate visual and taste perceptions. The models are robust, explaining at least 72% of the data behaviour.