“According to color Professor J.L. Morton, when our earliest ancestors were foraging for food, blue, purple and black were “color warning signs” of potentially lethal food. Food researchers agree–when humans searched for food, they learned to avoid toxic or spoiled objects, which were often blue, black, or purple (berries, eggplant, etc, aside). When food dyed blue is served to study subjects, they lose their appetite. Personally, I’ve always found blue food too creepy, but I always assumed it was because of the dye–I guess there’s more to it.” (Ref. http://www.care2.com/greenliving/how-color-affects-your-appetite.html ; June 8, 2012)

(Read more: http://www.care2.com/greenliving/how-color-affects-your-appetite.html#ixzz1xB4NbzaX ; June 8, 2012)

Hence, perceiving food and color along with the aroma reacts to our neurons that triggers to our taste buds and the chemical reactions in our mouth/ body to preparing for the food. The eating is much later and the process of eating through visual and olfactory stars first.

Following is a case study of our perception and taste when we actually see and recognize the food and confused if not known to us-

Plate5 Food Color and Recognizing the taste

(Ref. http://www.care2.com/greenliving/how-color-affects-your-appetite.html?page=3 ; June 8, 2012)

“There were a number of studies performed at the University of Washington on how the perception of taste is effected by color. They conclude that people learn and become familiar with specific combinations of colors and tastes. These learned associations may alter our perceptions and create expectations about how a food should smell and taste. In one study subjects tasted drinks and were able to see the “correct” colors of the drinks, they were always able to identify the taste of the drink correctly.