Saturday, January 5, 2013

Colour of the Cup Makes the Cocoa


New research suggests that hot chocolate tastes better in an orange or cream coloured cup than in a white or red one.

"The colour of the container where food and drink are served can enhance some attributes like taste and aroma," says Betina Piqueras-Fiszman, researcher at the Polytechnic University of Valencia (Spain).

Piqueras-Fiszman and colleague Charles Spence of the University of Oxford conducted an experiment in which 57 volunteer participants evaluated samples of hot chocolate served in four different types of plastic cup. Each cup was the same size but of different colours: white, cream, red and orange with white on the inside.

Results of the experiment revealed that the flavour of chocolate served in orange or cream coloured cups was better for the tasting volunteers.

While the sweetness (not the flavour of the cocoa) and the aroma (the smell) were not influenced by the colour of the cup, the participants mentioned that the chocolate was slightly sweeter and more aromatic in a cream coloured cup.

"There is no fixed rule stating that flavour and aroma are enhanced in a cup of a certain colour or shade," says Piqueras-Fiszman. "But the truth is that, as this effect occurs, more attention should be paid to the colour of the container as it has more potential than one could imagine."

The results are relevant to scientists interested in understanding how the brain integrates visual information and to chefs, catering professionals and packagers who select the colour of crockery and packaging.

Cocoa and Hot Chocolate
Beverages
Beverage Supplies

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