The Influences of the Color of the Table on the Impressions of Foods
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Accession number;04A0049341
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| Title;The Influences of the Color of the Table on the Impressions of Foods |
| Author;
TOYOMITSU MIOKO
(Joshieiyodaigakutandai)
MATSUMOTO NAKAKO
(Kagawa Nutrition Univ., JPN)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.3;PAGE.172-176(2003)
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| Figure&Table&Reference;FIG.3, TBL.5, REF.14 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The purpose of the study is to search the level of influence of the color of the table on the impression of the food on top. Milk, bread, egg, and salad were placed on each table with colors; yellow, orange, red, purple, blue, green, white, and black. SD method using 10 pairs of adjectives was used for the sensory test. 1) The evaluation of the table color which is the background of the food were "favorable", " tasty", "nutritious" for color orange, "countrified", "old people", "dirty", "not nutritious", "indecent", and "not beautiful" for color gray. There were no statistically significant difference among colors except for orange and gray. It was considered that the colors of the food or plates on the table that are simple like white or black has little influence on perception of tastiness. 2) The result by SD method was analyzed by factor analysis, but none of the colors were strong enough to accounting for all the variance to show any trend. 3) There was a statistically significant correlation between the evaluation of food on different table colors and the color preference by an individual which indicate that the evaluation was greatly influenced by the color preference of an individual. |
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