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Table 4 Frequencies and pairwise comparisons from offline and online tests of people’s ability to correctly associate the colourful plateware designs shown in Fig. 7 with one of the five basic tastes

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

Colour Offline Online
Bitter Salty Sour Sweet Umami n Bitter Salty Sour Sweet Umami n
Black 37 a 1b 4b 6b, c 17c 65 37a 8b 12b 14b 33a 104
Green 10a 4a 40 b 9a 2a 10a, b, c 8c 60d 24b 2a, c
Pink 3a 11a 10a 29 b 12a 18a 16a 9a 47b 14a
Tilted 10a 8a 6a 12a 29 b 26a, b 16b, c 10c 12b, c 40a
White 5a 41 b 5a 9a 5a 13a 56b 13a 7a 15a
  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 when reading across a row
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