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Fig. 3

From: On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

Fig. 3

Cross-cultural similarities/differences in the basic taste word chosen for each of the colour patches in Wan et al.’s [71] study of crossmodal correspondences between colour (hue) and taste in four different countries. 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

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ISSN: 2044-7248