Former and potential developments in sensory color masking - Review

Background: Visual characteristics of the food product cause expectation error in assessors, which distorts the perception of other sensory attributes (odor, taste, texture). If the evaluation?s focus is not on the visual assessment, it is expedient to provide examination conditions where the color stimuli of the environment, product or vessel do not influence the assessor?s perception. Scope and approach: This review summarizes the currently applied color masking methods: blindfolding, colored containers, colored products, covering, colored/tinted goggles, monochromatic lights. Factors influencing color perception, the physical and perceptual reasons and possibilities of color masking, and lighting issues of the standards are presented. Key findings and conclusions: Due to the reproducibility of sensory evaluations, it is necessary to instrumentally verify the sensory characteristics of the assessor, product and lighting environment. Spectrally controlled sensory masking systems, or VR sensory systems may give a solution for color masking problems.

Automated summary

This review summarizes the currently applied color masking methods and factors influencing color perception. It emphasizes the necessity to instrumentally verify the sensory characteristics of the assessor, product and lighting environment for reproducibility of sensory evaluations. Spectrally controlled sensory masking systems or VR sensory systems may offer a solution to color masking problems.