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Lookup NU author(s): Ilgin Cebioglu, Monaly Mistry, Professor Anya Hurlbert
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Food color may signal vital food attributes, e.g., ripeness (yellow) or rottenness (brown) in a banana. Previous studies on the influence of color appearance on perceived food quality have typically used 2D images and confounded appearance changes with other factors. Here, using immersive viewing of real 3D naturalistic fruits and vegetables, we demonstrate that near-metameric changes in the illumination spectrum are sufficient to drive changes in perceived food quality, via changes in object color appearance alone, keeping all other contextual factors constant. Both hue and saturation changes induce perceived positive attribute changes, varying with the object and individual participant.
Author(s): Cebioglu I, Mistry M, Vasey R, Hurlbert A
Publication type: Article
Publication status: Published
Journal: Journal of the Optical Society of America A
Year: 2025
Volume: 42
Issue: 5
Pages: B178-B189
Print publication date: 01/05/2025
Online publication date: 06/02/2025
Acceptance date: 10/01/2025
Date deposited: 30/03/2025
ISSN (print): 0740-3224
ISSN (electronic): 1520-8540
Publisher: Optica
URL: https://doi.org/10.1364/JOSAA.544988
DOI: 10.1364/JOSAA.544988
ePrints DOI: 10.57711/c1fm-1d12
Data Access Statement: Data underlying the results presented in this paper are not publicly available at this time but may be obtained from the authors upon reasonable request.
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