Influence of colour intensity on the perception of colour and sweetness invarious fruit-flavoured yoghurts

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.