Mean percentage of correct flavour identification responses for the three groups of participants (non-tasters, medium tasters, and supertasters) for the blackcurrant, orange, and flavourless solutions. The black columns represent solutions where fruit acids had been added and the white columns solutions without fruit acids. The error bars represent the between-participants standard errors of the means. The results highlight the fact that genetic differences in taster status may determine just how much of a psychological effect colour cues can have on flavour identification. (Figure reprinted with permission from ).