The Penn State researchers set out to test if they could teach color-taste correlations, and found the linkages could be more flexible than many thought in some cases.
宾夕法尼亚州立大学的研究人员开始测试他们是否可以传授颜色和味觉的相关性,并发现这种相关性在某些情况下比许多人想象的更加灵活。
"This might have implications in the food industry if a company were to launch a new flavored product with a color. Some consumers might not learn or accept a new color and flavor pairing as well as others," Penn State food sciences doctoral candidate Molly J. Higgins said in a written statement.
"如果有公司推出一种带有颜色的新型调味品,这可能会对整个食品行业产生影响。 宾夕法尼亚州立大学食品科学博士候选人莫莉 · j · 希金斯在一份书面声明中说:"有的消费者可能不会像其他人一样愿意学习或接受一种新的颜色和口味搭配。"
Although it may be possible to radically alter food colors, it may not be advisable. According to this study, 40% of consumers would be left behind, stuck on familiar patterns. That’s a big gamble for food brands to take. Consumers tend to want to know what they’re in for when they select a product — and color is a big part of that. While it's interesting that consumer expectations for colors could shift, the risk of unexpected colors is high for any company.
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2020-09-15
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