January 7/Valencia, Spain/University of Valencia -- Two researchers from the Polytechnic University of Valencia and the University of Oxford have proven that hot chocolate tastes better in an orange or cream-colored cup than in a white or red one. The study adds to recent research demonstrating how senses perceive food in a different way depending on the characteristics of the container from which foods and beverages are consumed.

"The colour of the container where food and drink are served can enhance some attributes like taste and aroma," as explained to SINC by Betina Piqueras-Fiszman, researcher at the Polytechnic University of Valencia (Spain). Along with her colleague Charles Spence, from the University of Oxford (UK), the scientist has come to the conclusion in the case of drinking chocolate.