Influence of color on acceptance and （颜色对接受和）.pdf

ISSN 0101-2061 Ciência e Tecnologia de Alimentos O r i g Influence of color on acceptance and identification of flavor of foods by adults i n a l Influência da cor na aceitação e identificação do sabor dos alimentos por adultos 1 1 1 1 Nayane Aparecida Araújo DIAS , Suzana Borges LARA , Lucilene Soares Miranda *, Ivy Scorzi Cazelli PIRES , 1 1 Christiano Vieira PIRES , Nadia Veronica HALBOTH Abstract 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 color