What would colors taste like?

Heller reports that green and yellow were predominantly associated with sour whereas pink, orange, and red were associated with sweet. On the other hand, white, grey, and blue led people to expect a salty taste, and violet, black, and brown were associated with a bitter taste (see Table 2).

What does the color blue taste like?

Blue tastes similar to berries, but there are distinct differences. There is a uniqueness to Blue, almost a sort of sweet tanginess. It’s a flavour that quenches a thirst you didn’t know you had. Other colours do taste more or less like the fruits on which they’re based.

What would red taste like?

“For example, yellow is commonly associated with drinks that are more sour, like lemonade, whereas red is associated with drinks that are more sweet, like sports drinks.” The Penn State researchers wondered how people learn color-taste associations, and whether people could be taught new color-taste associations.

Does purple have a taste?

Purple tastes like artificial grape – in particular it tastes like a artificial grape-flavored freeze pop. Its smell is similar, I think. Moreover, purple feels like plush velvet.

What color is salty?

Table 1.

Spence et al. (2015)	Favre and November (1979)
Sweet	Red, pink	Orange-yellow to red/pink
Sour	Green, yellow	Yellowish green to greenish yellow
Salty	White, blue	Grey with pale green or with pale blue
Bitter	Black, purple	Navy blue, brown, olive-green, violet

What does pink taste like?

Seeing the color yellow-green may evoke taste sensations of sourness; pink may evoke sweetness.

What does Purple taste like?

What does green taste like?

Grassy, mild with undercurrents of lemon citrus and very slight earth or alkaline quality. Sharp, bitter, highly aromatic flavor that freshens the olfactory senses.

What color is sour?

What does purple taste like?

What does orange taste like?

The orange has a sweet-tart taste and is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick, bitter rind that is usually discarded, but can be used in cooking. The outermost layer of the rind can be scraped off to make zest, having a similar flavor to the flesh.