For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

People tend to associate abstract visual features with basic taste qualities. This narrative
historical review critically evaluates the literature on these associations, often referred to as …

Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

Recently, it has been demonstrated that people associate each of the basic tastes (eg,
sweet, sour, bitter, and salty) with specific colors (eg, red, green, black, and white). In the …

People make reliable and consistent matches between taste and color. However, in contrast
to other cross-modal correspondences, all of the research to date has used only taste words …

In this paper, we review the empirical literature concerning the important question of whether
or not food color influences taste and flavor perception in humans. Although a superficial …

In this narrative historical review, I want to take a closer look at the concept of perceptual
similarity both as it applies within, and between, the chemical senses (specifically taste and …

People associate basic tastes (eg, sweet, sour, bitter, and salty) with specific colors (eg, pink
or red, green or yellow, black or purple, and white or blue). In the present study, we …

The last few years have seen a rapid growth of interest amongst researchers in the
crossmodal correspondences. One of the correspondences that has long intrigued artists is …

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have
long been interested in, and/or speculated about, what exactly the relationship, if any, might …