Egg color is engineered

The video explores how the color of egg yolks influences people's perception of taste, despite no actual taste difference. Experiments show that without visual cues, people can't distinguish between different yolk colors. The color comes from carotenoids, which don't affect taste. Commercial producers can manipulate yolk color using pigments. This phenomenon extends to other foods like salmon, where color affects consumer perception. The video highlights the complexity of taste, influenced by visual and other sensory cues.

What is the primary reason people believe darker yolked eggs taste better?

• They come from healthier hens.

• They are more nutritious.

• They are fresher.

• They are perceived to taste better.

What pigment is responsible for the color of egg yolks?

• Chlorophyll

• Carotenoids

• Anthocyanins

• Flavonoids

Why might people think that eggs from better-fed chickens taste better?

• They are more colorful.

• They are more nutritious.

• They are fresher and have a varied diet.

• They are larger.

How can commercial producers manipulate the color of egg yolks?

• By changing the breed of chickens.

• By altering the temperature of the coop.

• By adding carotenoids to chicken feed.

• By increasing the size of the eggs.

What would the flesh of farmed salmon look like without added pigments?

• Bright red

• Pale gray

• Light pink

• Dark brown

What effect does red food dye have on yogurt?

• Makes it taste sour

• Makes it taste extra sweet

• Makes it taste bitter

• Makes it taste salty

What is a common misconception about the taste of food based on its color?

• Color can influence perceived taste.

• Color always indicates freshness.

• Color is only important for presentation.

• Color has no effect on taste.