AP PSYCHOLOGY

Detailed explanation-1: -However, variations in the intensity of the food colouring (no matter whether that colour was appropriate or inappropriate to the flavour of the drink) had no effect on the perceived flavour intensity.

Detailed explanation-2: -The impact of particular colours on the perception of specific tastes has been repeatedly demonstrated over the years. Specifically, in terms of sweetness, red-coloured drinks have been found to enhance the detection of sweetness [16], expectations of sweetness [17], and perceived sweetness intensity [18, 19, 20, 21].

Detailed explanation-3: -Color intensity often refers to the brightness and visibility of a product, and when it comes to food, color can greatly influence both taste perception and acceptability. Some of the most important ingredients in many food products are color additives.

Detailed explanation-4: -Colour and Taste For most people, red is associated with sweetness, yellow and green with sourness, white with salt, and brown and black with bitterness.

Detailed explanation-5: -While several influential early commentators argued against there being any relationship, a large body of empirical evidence published over the last 80 years or so clearly demonstrates that the hue and saturation, or intensity, of color in food and/or drink often influences multisensory flavor perception.