Figure 6

Summary results from two of the experiments (conducted with the same participants) reported by Shankar et al . [ 77 ] showing how the addition of food colouri ng to an otherwise colourless flavoured solution led to assimilation when the ‘degree of discrepancy’ between the flavour expected by the colour and the actual flavour of the drink when sniffed orthonasally was low, but not when the degree of discrepancy was high. (Figures reprinted with permission from [77]).