C. Calvo et al., Influence of colour intensity on the perception of colour and sweetness invarious fruit-flavoured yoghurts, EUR FOOD RE, 213(2), 2001, pp. 99-103
A study was made of the influence of colour concentration on the perception
of flavour, sweetness and colour intensity, and also of opinions about col
our suitability, in yoghurts with strawberry, lemon, fruit of the forest an
d orange flavours. The results indicated that, even with the same content o
f each fruit flavour and sugar, the greater the concentration of colourant,
the greater was the intensity of taste perceived by the assessors in yoghu
rts with strawberry, orange and fruit of the forest flavours. With regard t
o perception of sweetness, only in the yoghurts with fruit of the forest fl
avour was it found that the greater the concentration of colourant, the gre
ater was the sensation of sweetness. In the range of colourant concentratio
ns studied for the four flavours, it was found that the colour considered m
ost suitable corresponded to the yoghurts with intermediate colourant conce
ntrations and that, for the four flavours studied, the greater the concentr
ation of colourant, the greater was the sensation of intensity of colour.