Why are red lights utilized in sensory analysis?

Using red lights in sensory analysis primarily serves to mitigate the effect of color on flavor perception. This is crucial because the color of a food item can heavily influence a taster's expectations and, subsequently, their assessment of flavor. For example, a red-colored drink might be assumed to taste like cherry or strawberry, regardless of its actual flavor profile. By utilizing red lights, which obscure the actual color of the sample, sensory analysts can ensure that tasters focus more on taste and aroma, rather than being swayed by visual cues. This approach helps in obtaining more objective and reliable results from sensory evaluations, thereby supporting accurate flavor assessments.