Fig. 2From: On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastesThe taste-colour correspondences documented by Wan et al. [71]. The percentage of bitter, salty, sour, sweet, and umami taste terms chosen for each of the colour patches are represented by the colours black, white, green, pink, and blue, respectively. (Figure reprinted from Wan et al. [71])Back to article page