Optiskt stimuli som medel för förändrad smakupplevelse : Hur en förändrad spektralfördelning påverkar upplevelsen av smak

Sammanfattning: Previous research has looked at how colors of food as well as porcelain or room colors affect the taste experience. Since colors cannot be experienced without light, it is important to find out whether even changed light can affect in a similar way as different surface colors. This has been studied through a taste test of chocolate. Subjects have been allowed to eat chocolate in different light scenarios and answer what tastes they feel and how appetizing they experience it. The compilation indicates that the experience of taste can change with different types of light. It shows that the taste of salt is experienced more clearly in a certain light. Even sweet can appear more attractive to the taster in some light constellations compared to other light settings. This is probably because different types of light quality or different types of white light make colors appear different to the viewer. It may also be the case that the light that affects the different surfaces of the room also has an effect on our expectation of taste and thereby affects us. The study has focused on finding light conditions that strengthen the taste impression. It can help to give recommendations for different restaurant environments so that certain taste indicators can be enhanced with the light.   Light, taste, lighting design, light radiation, taste experience, lighting, sensory impressions, color temperature, spectral distribution, chocolate   “Good taste is better than bad taste, but bad taste is better than no taste”Arnold Bennett, 1903