Table 3 Frequencies and pairwise comparisons from offline and online tests of people’s ability to correctly associate the coloured amuse bouche shown in Fig. 5a, c with one of the four basic tastes

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

Colour	Offline				n	Online				n
Colour	Bitter	Salty	Sour	Sweet	n	Bitter	Salty	Sour	Sweet	n
Black	41 _a	18_b	5_c	3_c	67	72 _a	14_b	7_b	11_b	104
Green	17_a	13_{a, b}	33 _c	4_b		8_a	2_a	87 _b	7_a
Red	6_a	9_a	13_a	39 _b		13_a	4_a	7_a	80 _b
White	3_a	27 _b	16_b	21_b		11_a	84 _b	3_a	6_a

The values in bold indicate the most frequently selected taste. Each subscript letter denotes a subset of colour categories whose proportions do not differ significantly from each other at the .05 level reading across a row

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