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
Colour	Bitter	Salty	Sour	Sweet	Umami	n	Bitter	Salty	Sour	Sweet	Umami	n
Black	37 _a	1_b	4_b	6_{b, c}	17_c	65	37a	8b	12b	14b	33a	104
Green	10_a	4_a	40 _b	9_a	2_a		10a, b, c	8c	60d	24b	2a, c
Pink	3_a	11_a	10_a	29 _b	12_a		18a	16a	9a	47b	14a
Tilted	10_a	8_a	6_a	12_a	29 _b		26a, b	16b, c	10c	12b, c	40a
White	5_a	41 _b	5_a	9_a	5_a		13a	56b	13a	7a	15a

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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