Alley R L, Alley T R
D. W. Daniel High School Central, South Carolina, USA.
J Psychol. 1998 Sep;132(5):561-8. doi: 10.1080/00223989809599289.
Smell, texture, temperature, and other variables can influence the evaluation of foods and beverages. The purpose of this study was to investigate the influence of physical state and color on perceived sweetness. Fifty junior high school students were given 10 samples of an aqueous sucrose solution in liquid and solid (gelatin) form in random order and were asked to rate their sweetness on a 10-point scale. For each state (liquid and solid), there were 4 colors (red, blue, yellow, and green) plus a colorless control. It was hypothesized that the liquid samples would be perceived as sweeter than the solid samples. The mean rating of the 5 liquid samples (7.61) was more that twice as high as the mean rating of the 5 solid samples (3.11). To determine whether this main effect for physical state held for each color, the mean difference in perceived sweetness between the liquid and solid samples by color was computed. A series of t tests revealed that the mean differences were significant at the .001 level in the expected direction for each color and the colorless control. There was no significant effect of color. These results strongly support the hypothesis that liquid samples are perceived as sweeter than solid samples.
气味、质地、温度以及其他变量都会影响对食品和饮料的评价。本研究的目的是探究物理状态和颜色对甜度感知的影响。五十名初中生被随机依次给予10份液体和固体（明胶）形式的蔗糖水溶液样本，并被要求以10分制对其甜度进行评分。对于每种状态（液体和固体），有4种颜色（红色、蓝色、黄色和绿色）外加一个无色对照。研究假设液体样本会比固体样本被感知为更甜。5个液体样本的平均评分（7.61）比5个固体样本的平均评分（3.11）高出两倍多。为了确定这种物理状态的主效应是否适用于每种颜色，计算了按颜色分类的液体和固体样本之间甜度感知的平均差异。一系列t检验表明，每种颜色和无色对照的平均差异在预期方向上均在.001水平上显著。颜色没有显著影响。这些结果有力地支持了液体样本比固体样本被感知为更甜这一假设。
