Summary
We compare colours associated with ingredient scents with dominant colours in photographs of dishes. Recipes and an olfactory lexicon provide a descriptive view of scent–colour correspondence.
Scope and limitations
This descriptive analysis does not include a null-model comparison or consumer validation. Its colour index differs from the one used in the later regional study.
Citation and source
V. Casales-Garcia; A. Jay; I. Sanz; L. Museros. (2025). Exploring Odor-Color Associations in Gastronomy: A Multisensory Analysis of Ingredient Scents and Dish Colors. Artificial Intelligence Research and Development · IOS Press · 153–162.
DOI: 10.3233/FAIA250588 · CC BY-NC 4.0
BibTeX
@incollection{casalesgarcia2025odor,
title = {Exploring Odor-Color Associations in Gastronomy: A Multisensory Analysis of Ingredient Scents and Dish Colors},
author = {Casales-Garcia, V. and Jay, A. and Sanz, I. and Museros, L.},
booktitle = {Artificial Intelligence Research and Development},
series = {Frontiers in Artificial Intelligence and Applications},
publisher = {IOS Press},
editor = {Trejo, Karla and Aguiló, Isabel and Riera, Juan Vicente and Pascual, Jordi},
isbn = {9781643686189},
year = {2025},
pages = {153--162},
doi = {10.3233/FAIA250588},
url = {https://doi.org/10.3233/FAIA250588},
note = {CC BY-NC 4.0}
}