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首页> 外文期刊>Journal of the Institute of Brewing >Cross-modal influence of colour from product and packaging alters perceived flavour of cider
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Cross-modal influence of colour from product and packaging alters perceived flavour of cider

机译：产品和包装上颜色的交叉影响会改变苹果酒的风味

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摘要

With recent and rapidly growing consumer demand for alcoholic apple cider, markets have responded to provide for this demand. However, unlike the beer and wine industries, little consumer research exists to explore consumers' perception of cider. A large body of sensory research suggests that altering the colour of a food can significantly influence both perceived flavour of, and hedonic response to the food, despite there being no change to the food's taste or aroma qualities themselves. Our study was designed to understand how colour influences the perception of cider. A stock apple cider was subtly coloured red or green, and presented to consumers to evaluate hedonic response and for perception of flavour attributes. Following this, a cider identical to the control cider was presented with one of two labels, each featuring red or green prominently. Both the colour of the cider itself and the colour of the label significantly influenced perceived flavour and hedonic response to the ciders. Specifically, cider coloured green was perceived as being served at a colder temperature than the control, and the red sample showed an increase in perceived body. Red labelling of the cider made it seem both sweeter and fruitier. This study adds to the body of literature on multisensory perception of flavours, and may have significance for the cider industry's strategies for formulation and marketing. Copyright (c) 2018 The Institute of Brewing & Distilling
机译：随着消费者最近对酒精苹果酒的需求增长，市场已经做出响应以提供这种需求。但是，与啤酒和葡萄酒行业不同，很少有消费者研究可以探索消费者对苹果酒的看法。大量的感官研究表明，改变食物的颜色可以显着影响食物的风味和享乐性，尽管食物本身的味道或香气质量没有改变。我们的研究旨在了解颜色如何影响苹果酒的感知。苹果库存的苹果酒被微妙地染成红色或绿色，并呈现给消费者以评估享乐主义的反应和对风味属性的感知。此后，向与苹果酒相同的苹果酒展示了两个标签中的一个，每个标签上突出显示红色或绿色。苹果酒本身的颜色和标签的颜色都会显着影响感知的风味和对苹果酒的享乐性反应。具体而言，感觉为绿色的苹果酒是在比对照更低的温度下食用的，而红色样品则显示出感觉到的身体增加。苹果酒的红色标签使它看起来既甜又富有果味。这项研究增加了关于风味的多感官感知的文献，可能对苹果酒行业的配方和销售策略具有重要意义。版权所有（c）2018酿酒与蒸馏研究所

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