Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women.

摘要: Abstract The color of food is known to modulate not only consumers’ motivation eat, but also thermal perception. Here we investigated whether the colors hot soup can influence sensations and body temperature, in addition acceptability appetite. Twelve young female participants consumed commercial white potage soup, modified yellow or blue by adding dyes, at 9 a.m. on 3 separated days. During test, visual impression (willingness palatability, comfort, warmth, anxiety) were self-reported using analog scales. Core (intra-aural) peripheral (toe) temperatures continuously recorded 10 min before 60 min after ingestion. Blue significantly decreased willingness warmth ratings, increased anxiety feelings compared soups. After ingestion, showed smaller satiety ratings tendency lower sensation scores whole Moreover, a greater increase toe temperature was found with than soup. In conclusion, this study provides new evidence that may postprandial satiety, temperature. Such effects be useful for dietary strategies individuals who need control their