In the study, four aqueous solutions (sucrose, magnesium chloride, citric acid, salt) with one of the four basic tastes (sweetness, bitterness, acidity, saltiness) were used, and the color of the container (white, black, red). , Yellow, blue, green, pink, brown), we investigated how the strength of each basic taste fluctuates without seeing the contents of the beverage.

　Participants in the experiment put each aqueous solution in their mouth with a straw when they opened their eyes to see some colors and when they closed their eyes with an eye mask, and evaluated the strength on a scale of 4 for 11 basic tastes.Then, the difference was examined based on the taste evaluated under the eye opening condition.In addition, the degree to which the taste imaged from the color of the container and the actual taste of the beverage match was evaluated as "harmony" on a 7-point scale.

　As a result of the experiment, regardless of the color of the beverage itself, the color of the container was found to have the effect of strengthening or weakening the taste of the beverage as compared with the standard.For example, yellow has a stronger acidity, pink has a stronger saltiness, and green has a weaker sweetness.The degree of harmony was high in yellow and sour, and low in green and sweet, suggesting that the degree of harmony between color and taste is related to the emphasis or decrease in taste intensity.However, since the degree of harmony between pink and salt was moderate, it was also shown that the degree of color-taste harmony was not the only requirement for the color of the container to emphasize taste intensity.

　As a result, for example, if a pink container that emphasizes saltiness is used, a strong saltiness can be felt with a small amount of salt, and a salt reduction effect can be expected.In the future, it is said that it can be applied to improve eating habits by using the color of the container.

Paper information:[Vision] Changes in taste intensity for beverages depending on the color of the container