Research Paper on:
Food and Color

Unformatted Sample Text from the Research Paper:
an artists palette. Indeed, there is attention to the smallest detail from how the sauce is dribbled to where the parsley sprig is placed. Color and sight do influence whether  or not someone will want to try a dish, but color is perhaps more important in eating than many people realize. For example, when purple and green ketchup found itself  on the market, it made a hit with kids, but adults found it rather distasteful. What makes color and presentation so important in eating? Researchers have discovered that  many variables, inclusive of smell, color, temperature, and texture, do have an influence on how people evaluate foods and beverages (Bartoshuk, Rennert, Rodin, & Stevens, 1982; Moskowitz, 1978 as  cited in Alley & Alley, 1998). By changing the appearance of foods, particularly of color, a food or drink may affect the quality and intensity of the  taste that is perceived by the consumer (Johnson & Clydesdale, 1982; Johnson, Dzendolet, Damon, Sawyer, & Clydesdale, 1982; Pangborn, 1987 as cited in Alley & Alley, 1998). The  identification of flavors (e.g., DuBose, Cardello, & Maller, 1980; Hall, 1958; Hyman, 1983 as cited in Alley & Alley, 1998), as well as the overall acceptability of  a particular product (DuBose et al., 1980; Norton & Johnson, 1987; Walsh, Toma, Tuveson, & Sondhi, 1989 as cited in Alley & Alley, 1998) come into play.  Research has revealed that variations of color can affect perception of sweetness as well as other taste qualities, something that further suggests a relationship between color and sensory qualities  (Walsh et al., 1989 as cited in Alley & Alley, 1998). An example is that there is an association of red with sweet cherry or strawberry flavors, something