A colour memory describes the colour of a familiar object that is recalled from long-term memory. This is how we humans store most food colours. These colours are not necessarily the same for all people, as they are subjective. In this thesis, we investigated the memory for colour of seven selected foods (banana, pumpkin, eggplant, lime, blueberry, ginger and tomato) using colour charts. In the theoretical part, we defined the theoretical background of colour perception, the appearance and colour of food and the characteristics of memory. This was followed by an experimental part in which we described the tools and methods used. We started by looking for photographs of selected fruits and vegetables. Then we extracted the colour values and created colour charts in Adobe InDesign and Photoshop. The survey was conducted on an LCD computer screen playing a projection controlled by Tobii Pro Lab software. Through the survey, we found that memory for colour plays an important role in colour memory. The results confirm our hypothesis that colours are remembered better when they are accompanied by a specific instruction and even better when they are presented as an object. However, there are also exceptions where memory is worse with a specific instruction. Regardless of the instruction given, the colour yellow was always best recognised. In a future study, it would be useful to expand the selection of foods, the number of observers and the choice of observation conditions.
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