British scientists have found out how the color of the plates affects the taste of food

Scientists from the British University of Portsmouth conducted experimentto find out how the color of dishes affects the perception of food. The study involved 47 volunteers, among whom, with the help of a survey, picky and picky eaters were identified.

They were asked to evaluate the taste characteristics of three varieties of potato chips with salt and vinegar. In fact, the chips were the same, but they were served in plates of different colors: white, blue and red.

It turned out that picky subjects rated the chips more salty when they ate them from a red or blue plate. All in all, red plate chips were the least appealing of all. It is noteworthy that picky volunteers under the same conditions did not notice a significant difference.

The new results are consistent with those of other studies on this topic. For example, experiment 2013, using white and black round and square plates, showed that white round plates tend to enhance the perception of the basic characteristics of the food, such as sweetness or flavor intensity. On black square plates, it seemed to the subjects as a whole more attractive and tasty.

The study also found that round plates are more commonly associated with sweet tastes, while square ones are more associated with salty and bitter tastes.

According to scientists, knowing these features can help expand the diet with new foods and dishes. For example, if you want to help a picky person eat more vegetables they find bitter, you might want to use plates that enhance the sensation of sweetness, such as round white ones.