FLAVOUR AND SIGHT
In our first post we delved into how flavour perception is a combination of all our senses. Let’s explore sight’s particular role in this interplay, taking two university studies as examples
A study from University of Bordeaux demonstrated a fascinating aspect of sensory perception. Participants were provided with two identical glasses of white wine, but with a twist: one of them had been dyed red, creating the illusion of two distinct wines. This setup aimed to investigate how the colour of the wine influenced participants’ taste perceptions.
Despite both wines being identical in taste, participants described the dyed wine with flavour profiles typical of red wines. This experiment reveals how powerful visual cues can override actual taste sensations
The study leveraged a key principle of sensory perception known as ‘cross-modal influence’, where the colour of the wine created a cognitive expectation that altered the participants’ taste perceptions.
Similarly, the Federation University Australia study investigated the effect of the colour of a mug on the perceived taste of coffee, by serving it in white, blue, and transparent mug.
Participants perceived coffee in the white mug as more intense and bitter, while in a blue mug, it tasted sweeter. In a clear mug, the coffee seemed weaker. The perception changed, despite the coffee being the same.
These studies collectively demonstrate that our perception of taste is not only about the food or drink itself but is also significantly influenced by visual factors. This knowledge is particularly valuable in areas like cocktail making.
For bartenders, comprehending the intricate interplay between sight and taste is fundamental. It empowers them to meticulously align the visual presentation of a drink with its flavour profile, ensuring a cohesive sensory experience. This precision transforms every cocktail into a refined composition, where the visual and gustatory elements complement each other seamlessly, elevating the overall tasting experience.
