Vpliv barve embalaže čokolade na zaznavanje okusa in teksture čokolade

This article examines the impact of packaging colour (red, blue, violet) on the perception of taste (sweet-bitter) and textures (hardsoft, soluble-insoluble) of chocolate. Presented are the results of the associations of key stimulus chocolate, the results of the content analysis of interviews with a focus group and results of the experiment carried out on a sample of 188 persons. We have concluded that colours of the packaging affect the perception of taste and texture of chocolate. Statistically significant differences exist in the perception of taste of chocolate on the dimension sweet-bitter between red and violet colour of packaging. Between perception of taste of chocolate in red and blue packaging and violet and blue packaging there are no statistically significant differences. There is also a difference in the perception of solubility of chocolate. Statistically significant differences in perception of solubility of chocolate exist between red and violet colours of packaging of chocolate and red and blue colours of packaging of chocolate. There is no statistically significant difference in perception of solubility of chocolate in violet and blue packaging. The most intensive influence appeared in the third dimension of chocolate perception labeled as hard-soft. In this case statistically significant differences were found in the perception of chocolate between all three colours of chocolate packaging. V prispevku obravnavamo vpliv barve (rdeča, modra in vijoličasta) embalaže na zaznavanje okusa (sladko, grenko) in teksture (trda, mehka, topljiva, netopljiva) čokolade. Prikazani so rezultati ugotavljanja asociacij na ključni dražljaj čokolada, rezultati analize vsebine razgovora s fokusno skupino in rezultati eksperimenta, izvedenega na vzorcu 188 oseb. Ugotavljamo, da barva embalaže vpliva na zaznavanje okusa in teksture čokolade. Obstaja statistično značilna razlika v zaznavanju okusa čokolade na dimenziji sladka-grenka med rdečo in vijoličasto embalažo, medtem ko se zaznavanje okusa čokolade v rdeči in modri embalaži ter vijoličasti in modri embalaži statistično značilno ne razlikuje. Prav tako se je pokazala razlika v zaznavanju topljivosti čokolade. Statistično značilne razlike v zaznavanju topljivosti čokolade obstaja med čokolado v rdeči in vijoličasti embalaži ter čokolado v rdeči in modri embalaži, medtem ko se zaznavanje topljivosti čokolade v vijoličasti in modri embalaži ne razlikuje. Vpliv barve embalaže čokolade na zaznavanje čokolade se je najbolj izrazito pokazal na dimenziji trda-mehka, kjer so bile ugotovljene statistično pomembne razlike v zaznavanju trdosti/mehkosti čokolade pri vseh treh barvah embalaže čokolade.