Does anyone know the relationship between fruit color and soluble sugar content? Usually, red or orange color fruit the taste seems much sweeter. Some fruits such as 'Shine muscat' grape, the color is green but it is still sweet. Does anyone can explain it? Thank you.
There are many studies suggesting that orange/red colors are associated with perceptions of sweetness, possibly because they suggest ripeness, but I haven't seen many studies on the chemistry involved and whether the color is a coincidence. One paper that discusses the chemistry of sweet/ripe/red strawberries is:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3921181/
Another possibly useful publication is:
https://books.google.com/books?id=hvNCSnihtf8C&lpg=PA167&ots=A3aVVl83BH&dq=color%20and%20sweetness%20of%20fruit&pg=PA167#v=onepage&q=color%20and%20sweetness%20of%20fruit&f=false
The human brain associates visuals with experience. If we see white color we associate this snow. It's more of psychology blended into Pharmaceutics. This is why Paediatric formulation are usually brightly colored as it aids compliance.
- Badges
- Science topic