Hmm. Is that why they didn't use to have blue M&M's?
Charlotte
>I would have to agree with Mike.
>
>Taste itself is a multi-sensorial experience, depending also on the
>visual system. I remember when we covered this in Intro and was telling
>my classes that if they wanted to eat less or lose weight one method
>they could try would be to dye their food with the color blue, or use
>blue plates, etc., since that color tends to reduce one's appetite.
>
>
>On Thu, 11 Apr 2002, Mike Scoles wrote:
>
>> Although the "four taste" scheme works well in accounting for most of the
>psychophysical data on tastes, there are some problems. What about "metallic"
>tastes, for example.
>>
>> It is also important to distinguish between taste as a sensory system (more
>technically, "gustation") and taste as a perceptual system. The flavor or "taste" of
>a substance is affected by more than smell, but also by texture (how about a nice
>pureed steak), temperature (or some cold scrambled eggs),
>> appearance (I have never liked green beer), and context ("Caddyshack" comes to
>mind).
>>
>> Nina Tarner wrote:
>>
>> > Flavor is a combination of taste and smell. Humans have 4 tastes (bitter, sour,
>sweet and salty). If you have a cold and your nose is stuffed then food does not
>taste as good. What we are actually saying is that the flavor is not there. All
>foods have flavors, which are combinations of taste and scent.
>>
>>
>>
>>
>> --
>> ********* http://www.coe.uca.edu/psych/scoles/index.html ********
>> * Mike Scoles * [EMAIL PROTECTED] *
>> * Department of Psychology * voice: (501) 450-5418 *
>> * University of Central Arkansas * fax: (501) 450-5424 *
>> * Conway, AR 72035-0001 * *
>> *****************************************************************
>>
>>
>>
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>
>Mike Lee
>Dept of Psych
>U of Manitoba
>Winnipeg, Manitoba
>Canada
>
>
>
>
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Charlotte F. Manly, Ph.D. Psychological & Brain Sciences
Assistant Professor 317 Life Sciences Bldg
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