Nonlinear and intensity-dependent enhancement of sweetness perception as a function of redness: Behavioral and EEG evidence for visual-gustatory cross-modal integration.

Yifei Sun, Yihan Wang, Yang Li, Feijie Xia, Tieyu Qian, Yangyang Wei

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Yifei SunArchitecture and Design College, Nanchang University, Nanchang, China.

Yihan WangSchool of Creative Design, Wuhan Business University, Wuhan, China.

Yang LiArchitecture and Design College, Nanchang University, Nanchang, China.

Feijie XiaArchitecture and Design College, Nanchang University, Nanchang, China.

Tieyu QianArchitecture and Design College, Nanchang University, Nanchang, China.

Yangyang WeiArchitecture and Design College, Nanchang University, Nanchang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Reducing sugar while maintaining perceived sweetness is a major challenge in beverage reformulation. This study systematically quantified the relationship between red color intensity and sweetness perception and evaluated its potential as a sensory compensation strategy. Forty participants assessed sucrose solutions (2.5-10.0%

Indexed as

Cross-modal interactionEEGRedness manipulationSensory evaluationSweetness perception

Identifiers

PMID42325388

DOI10.1016/j.fochx.2026.104075

PMCPMC13276578

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.