Numerous studies have confirmed that the taste perception of food and beverages depends on the multisensory context, that is, the environment during meals. Italian scientists conducted an experiment that allowed for a deeper understanding of this influence and its application for improving health.
Researchers studied the sound and visual aspects that can influence the perception of healthful beverages. Scientists examined whether the taste of orange juice would change in a varying multisensory environment. The results of the work by researchers from the University of Campania Luigi Vanvitelli were published on the Science Direct platform.
During the experiment, the institute's staff altered the microclimate of the room, creating various combinations of warm and cold lighting with changing color schemes. For example, warm lighting was used in combination with red walls. The researchers also added sound elements. Participants in the experiment were asked to evaluate low-sugar orange juice based on several criteria: aroma, bitterness, freshness, consistency, and others.
The survey showed that orange juice seemed sweeter in conditions where a high-frequency tone was played, warm lighting prevailed, and red walls were present. The aroma of the beverage became more pronounced with almost any multisensory influence, while the juice was perceived as thicker by those in a green room with cold light and low-frequency sounds.
The results of the study confirmed that the surrounding environment can influence the taste of food products. This data is significant for specialists in interior design and innovations in the food industry. They can open new horizons in creating a comfortable atmosphere for consumers, fostering a desire for healthy eating.
