Plate color modulates sweetness and bitterness perception: evidence from cacao and passion fruit desserts

Flavor perception is shaped by multisensory interactions in which visual context can modulate taste judgments. Plate color has been shown to influence perceived taste intensity, yet evidence remains inconsistent across products with different sensory profiles. This study examined whether the effect of plate color on taste perception depends on the food's dominant sensory characteristics. Using a randomized, double-blind, within-subject crossover design, adult participants evaluated cacao- and passion fruit–based desserts served on white, black, red, and blue plates. Perceived sweetness, sourness, bitterness, and overall liking were assessed using visual analogue and hedonic scales. Data were analyzed using linear mixed-effects and cumulative link mixed models to account for repeated measures. The results revealed a significant interaction between plate color and product type: red plates increased perceived sweetness in the passion fruit product, whereas black plates intensified perceived bitterness in the cacao product. No moderating effects of food neophobia were observed. These findings provide concise experimental evidence that plate color effects on flavor perception are product-dependent, supporting context-specific color–taste crossmodal correspondences.