Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might be between color and taste/flavor. 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. Interestingly, the majority of this research has focused on vision’s influence on the tasting experience rather than looking for any effects in the opposite direction. Recently, however, a separate body of research linking color and taste has emerged from the burgeoning literature on the crossmodal correspondences. Such correspondences, or associations, between attributes or dimensions of experience, are thought to be robustly bidirectional. When talking about the relationship between color and taste/flavor, some commentators would appear to assume that these two distinct literatures describe the same underlying empirical phenomenon. That said, a couple of important differences (in terms of the bidirectionality of the effects and their relative vs. absolute nature) are highlighted, meaning that the findings from one domain may not necessarily always be transferable to the other, as is often seemingly assumed.

中文翻译：

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关于颜色和味道/风味之间的关系。

实验心理学家、心理物理学家、食品/感官科学家和营销人员长期以来一直对颜色和味道/风味之间的确切关系（如果有的话）感兴趣和/或推测。虽然一些有影响力的早期评论家反对两者之间存在任何关系，但过去 80 年左右发表的大量经验证据清楚地表明，食物和/或饮料中颜色的色调和饱和度或强度通常会影响多感官风味感知。有趣的是，这项研究的大部分都集中在视觉对品尝体验的影响上，而不是寻找相反方向的任何影响。然而，最近，从关于跨模态对应的新兴文献中出现了将颜色和味道联系起来的独立研究机构。属性或经验维度之间的这种对应或关联被认为是稳健的双向的。当谈论颜色和味道/风味之间的关系时，一些评论家似乎认为这两种不同的文献描述了相同的潜在经验现象。也就是说，强调了一些重要的差异（就影响的双向性及其相对与绝对性质而言），这意味着一个领域的发现不一定总是可以转移到另一个领域，正如人们通常认为的那样。