Religación. Revista de Ciencias Sociales y Humanidades
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Influence of solution colour on visual and tasted perception of sweetness
No full textIt has been reported that the colour of a drink can influence taste, flavour and sweetness perception. For food and drink, colours are fundamental both to their aesthetic characteristics, and are indicative of their safety and acceptability, Studies about this thematic have been conducted for more than 80 years. Factors such as age, sex, origin and training status may alter the perception of sweetness. Thus, the present research is twofold and will serve as preliminary work for a larger study on the effects of a colour solution on exercise performance. Part A: Aims to determine the visual perception of sweetness of 7 identically artificially sweetened solutions, but with distinct pigmentations (red, purple, blue, yellow, green, brown, and pink) in a Brazilian cohort of non-trained and trained individuals. Participants will be required to visually rank the drinks in order of perceived sweetness, and provide words of ingredients that they associate with the different colours based upon their visual perception of the drink colours. Part B: Aims to determine whether the drinks with colours perceived as sweetest (congruent) and least sweet (incongruent) from part A modify the taste perception of an artificially sweetened drink compared to a non-coloured drink solution. Three identical drinks will be provided and tasted in a randomised order. Participants will be required to identify whether the coloured drinks are more or less sweet than the non-coloured solution using a visual analogue scale (VAS). They will also complete an acceptability test and the intention to purchase test. Topographical Quantitative EEG will be measured throughout the test
Research Data Management: practical course (UGent Doctoral Schools - Transferable skills course)
No full textThis component hosts the materials used during the Doctoral Schools transferable skills courses on Research Data Management
