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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
Bitter Salty Sour Sweet Bitter Salty Sour Sweet
Black 41 a 18b 5c 3c 67 72 a 14b 7b 11b 104
Green 17a 13a, b 33 c 4b 8a 2a 87 b 7a
Red 6a 9a 13a 39 b 13a 4a 7a 80 b
White 3a 27 b 16b 21b 11a 84 b 3a 6a
  1. 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