색채와 표면 특성이 맛 연상에 미치는 영향

다국어 초록 (Multilingual Abstract)

The effect of visual information on taste association is very high. Among the factors that influence this view, the most diversely used can be color. Recent research on taste association and color has been actively conducted but most of them have been about colors using the concentration of flat samples or drinks. However the type of object we actually associate with taste is 3D. Therefore, we would like to learn how color and surface characteristics affect the association of taste association in 3D samples considering surface properties. An experiment on the strength of associated sweetness, sourness, bitterness, and salty taste was conducted using flat samples, and based on this, opacity and gloss were added to the three-dimensional sample. As a result colors and saturation varied from sweetness, and opacity showed great associative strength when all taste perceptions were opaque. In the association between gloss and taste, matte and bitterness, and the dimensions influenced the sour and bitter tastes, which were stronger in three dimensions. Since 3D samples with greater associative strength are more helpful for association of taste association, visual information on taste association will be efficiently used considering various surface characteristics.

목차 (Table of Contents)

• Abstract
• 1. Introduction
• 2. Related Work
• 3. Flat Sample Experiment
• 4. 3-D Sample Experiment
• 5. Discussion
• 6. Conclusion
• References

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