一項(xiàng)新研究表明，用藍(lán)色杯子或玻璃杯喝咖啡會(huì)降低咖啡的苦味，不用加糖就會(huì)感覺(jué)更甜。

實(shí)驗(yàn)表明，相比玻璃杯，用白色杯子喝咖啡會(huì)感覺(jué)味道更濃；而相比有顏色的杯子，用白色杯子喝咖啡會(huì)感覺(jué)味道更苦。

研究結(jié)果顯示，用藍(lán)色杯子喝咖啡感覺(jué)最甜。

科學(xué)家認(rèn)為，白色杯子會(huì)加重咖啡顏色的視覺(jué)效果，而咖啡的褐色是和苦味聯(lián)系在一起的。

先前的研究就發(fā)現(xiàn)，顏色會(huì)改變食物的口感。紅色草莓口味慕斯蛋糕盛放在白色盤子上比乘放在黑色盤子上感覺(jué)更甜更可口。

More than 2.25 billion cups of coffee are consumed across the globe each day, and its likely that many taste bitter.

Now, a new study suggests that coffee fans can make their drink taste sweeter by simply swapping the colour of their cup.

Scientists claim that blue and glass mugs, which are popular in some coffee shops, reduce a coffee’s bitterness, without any need for sugar.

Researchers from Federation University Australia and the University of Oxford set out to prove whether a barista’s claim - that coffee drunk from a white cups tastes bitter - was true.

They used 36 volunteers and three different coloured cups - blue, white and transparent glass - to investigate the claim.

In one experiment, the white mug enhanced the rated ‘intensity’ of the coffee flavour relative to the transparent mug, according to the study published in the journal Flavour.

Then, in a second experiment, coffee consumed from the white cup was found to taste less sweet when compared to the other coloured mugs.

While the blue cup made the coffee taste the sweetest.

The scientists believe that the colour brown may be associated with bitterness so that coffee in a white cup appears the brownest.

‘Our study clearly shows that the colour of a mug does influence the perceived taste and flavour of coffee,’ lead author Dr George Doorn of Federation University Australia, wrote in an article for The Conversation.

‘The effect of the colour of the mug on the flavour of the coffee reported here suggests that café owners, baristas, as well as crockery manufacturers should carefully consider the colour of their mugs,’ he said.

‘The potential effects may spell the difference between a one-time purchase and a return customer.’

The idea that colour can alter the taste of food and drink is not new.

A study published last year revealed that red, strawberry-flavoured mousse served on a white plate was rated as 10 percent sweeter and 15 percent more flavoursome than the same food presented on a black plate.

（來(lái)源：Daily Mail 編輯：丹妮）