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  2. Color psychology - Wikipedia

    en.wikipedia.org/wiki/Color_psychology

    Color psychology is the study of colors and hues as a determinant of human behavior. Color influences perceptions that are not obvious, such as the taste of food. Colors have qualities that can cause certain emotions in people. [1] How color influences individuals may differ depending on age, gender, and culture. [2]

  3. Can the Color of Your Mug Affect the Taste of Your Coffee?

    www.aol.com/lifestyle/food-can-color-your-mug...

    The 10 best holiday candles to make your home smell merry and bright

  4. Sweetness - Wikipedia

    en.wikipedia.org/wiki/Sweetness

    The color of food can affect sweetness perception. Adding more red color to a drink increases its perceived sweetness. In a study darker colored solutions were rated 2–10% higher than lighter ones despite having 1% less sucrose concentration. [39] The effect of color is believed to be due to cognitive expectations. [40]

  5. Phenolic content in wine - Wikipedia

    en.wikipedia.org/wiki/Phenolic_content_in_wine

    The phenolic compounds in grapes contribute to the taste, color and mouthfeel of wine. Syrah pictured here. Phenolic compounds—natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.

  6. Perception - Wikipedia

    en.wikipedia.org/wiki/Perception

    The human tongue has 100 to 150 taste receptor cells on each of its roughly-ten thousand taste buds. [27] Traditionally, there have been four primary tastes: sweetness, bitterness, sourness, and saltiness. The recognition and awareness of umami, which is considered the fifth primary taste, is a relatively recent development in Western cuisine.

  7. Synesthesia - Wikipedia

    en.wikipedia.org/wiki/Synesthesia

    Grapheme–color synesthetes, as a group, share significant preferences for the color of each letter (e.g., A tends to be red; O tends to be white or black; S tends to be yellow, etc.) [20] Nonetheless, there is a great variety in types of synesthesia, and within each type, individuals report differing triggers for their sensations and ...

  8. Acids in wine - Wikipedia

    en.wikipedia.org/wiki/Acids_in_wine

    Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.

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