The Taste of Color

The video explores how color influences our perception of taste and smell, even for those without synesthesia. It highlights studies showing that color can affect how we identify flavors and odors, often misleading us despite awareness. Theories suggest this may be due to expectancy effects, attention shifts, or multisensory integration. Practical implications are noted, such as in winemaking, where color is as crucial as taste.

What are some possible explanations for why color influences our perception of taste and smell?

How might the findings about color perception impact industries like winemaking?