Extracting Feeling From Food Colour

  • Vicente Casales-GarciaEmail author
  • Lledó Museros
  • Ismael Sanz
  • Zoe Falomir
  • Luis Gonzalez-Abril
Conference paper
Part of the Smart Innovation, Systems and Technologies book series (SIST, volume 171)


Color influences the sensations that people perceive when eating. People from different regions apply colouring in food differently, or use different cooking procedures that provoke distinct coloured dishes. In this paper we present an application of a cognitively inspired qualitative colour theory, QCharm, which is able to construct harmonic colour palettes based on a model for qualitative colour description. Using Kobayashi’s colour space, cognitive keywords representing a feeling or a lifestyle can be assigned to QCharm harmonic colour palettes. QCharm is applied to several food images and set of feeling is obtained from these. The results of this approach can be useful to create a recommender system of Gastronomic marketing materials in the future.


Food colour Sentiment analysis Tourism Data science 


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The funding and support by the Spanish Ministry of Economy and Competitiveness (project TIN2017-88805-R and PGC2018-102145-B-C21), the Spanish Ministry of Education, Culture and Sport (FPU-17/00014), Universitat Jaume I (project UJI-B2017-73), and the University of Bremen under the project Cognitive Qualitative Descriptions and Applications (CogQDA), are gratefully acknowledged.


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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  • Vicente Casales-Garcia
    • 1
    Email author
  • Lledó Museros
    • 2
  • Ismael Sanz
    • 2
  • Zoe Falomir
    • 3
  • Luis Gonzalez-Abril
    • 1
  1. 1.Depto. Economía Aplicada 1Universidad de SevillaSevillaSpain
  2. 2.Universitat Jaume I, Dept. of Engineering and Computer ScienceCastellóSpain
  3. 3.Faculty of Computer Science and MathematicsUniversity of BremenBremenGermany

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