date:Jan 05, 2013
lished in the 'Journal of Sensory Studies', the results reveal that the flavour of chocolate served in orange or cream coloured cups was better for the tasting volunteers.
However, the sweetness (not the flavour of the cocoa) and the aroma (the smell) where hardly influenced by the colour of the cup, despite the participants mentioning that the chocolate was slightly sweeter and more aromatic in a cream coloured cup.
There is no fixed rule stating that flavour and aroma are enhanced in a cup