When it comes to our perception of flavor, taste is not the only sense that plays a role. Visual appeal, or how a dish looks, can greatly influence our perception of its taste. Research has shown that our eyes can trick our taste buds into perceiving different flavors based on the visual cues we receive.

One example of how visual appeal affects our perception of flavor is the famous experiment conducted by Charles Spence and his team at Oxford University. They presented participants with two identical mousse desserts, one presented in a regular white dish and the other in a black dish. Despite the desserts being exactly the same, participants consistently rated the mousse in the black dish as more intense and flavorful. The contrast between the dessert and the black dish made it visually stand out, leading participants to perceive it as more delicious.

Another example is the influence of color on our perception of flavor. Studies have shown that people tend to associate certain colors with specific flavors. For instance, the color red is often associated with sweetness, while green is associated with sourness. Food manufacturers and marketers often take advantage of these color-flavor associations by using artificial coloring to enhance the visual appeal of their products and prime consumers' taste expectations.

Furthermore, the arrangement and presentation of food on a plate can also impact our perception of flavor. A visually appealing dish, with carefully arranged components and vibrant colors, can make the food appear more appetizing and flavorful. Chefs and food stylists often use various techniques, such as garnishes and edible flowers, to enhance the visual appeal of a dish and create a multisensory experience for the diner.

References:

1. Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M. (2010). Does food color influence taste and flavor perception in humans? Chemosensory Perception, 3(1), 68-84.
2. Zampini, M., & Spence, C. (2004). The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies, 19(4), 347-363.
3. Piqueras-Fiszman, B., & Spence, C. (2015). The influence of the color of the cup on consumers' perception of a hot beverage. Journal of Sensory Studies, 30(1), 29-35.