Hello everyone, hope you are doing good. In this blog, we are going to see about how human brain creates perception about food products based on the colors of it.
Eyes are one of the important sense organs in our human body. Human eye can take a million simultaneous impressions and can find difference between eight million different colors. Eyes have special cells called photoreceptors that converts the observed light into electrical signals and transfers to brain. In the same way, our brain creates its own perception on the appearance of products based on its color. Most of the preferences are made by its appearance. Hence colors adds value to increase the attention of our brain.
Color is an inherent property of any products, and it is intimately linked to quality perception. Lightness or darkness of color in interior spaces plays a very important role in the perception its overall volume. Light or pale colors can optically make it larger than its original size. Dark colors seems to decrease the actual size of same object. Color perception is exception in human beings. Women and men generally perceive colors differently. This is probably due to the difference in combination of hormones, brain functioning and evolution. In humans, the perception and ability to distinguish different colors mediated by a variety of mechanisms in the retina as well as the brain.There are lot of factors that determines how people perceive about color, from the biology of our eyes to how our brains process that information.
Most of us have already experienced that green mangoes taste different from those yellow colored ones. Based on such experiences, we build up an expectation of the relationship between color and taste. Similarly, when we buy food, we examine and make our own choice based on the visual perception, and we are most probably looking for features that fit our idea of how it should be. This is why the food industry may treat the appearance of a food product with equal priority to its flavor. An example is tomatoes, which are nowadays available throughout the year. The breeding of tomatoes has been driven by the need for an attractive color, uniform shape that remains even after being transported over long distances. But, this has been at the expense of taste. The expected sensory link between color and flavor is often exploited by the food industries to complement flavors with appropriate colors.
