The Influence of Color and Label Information on Flavor Perception

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The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage (2012, background): “That said, and with particular reference to the perception of hot chocolate beverages, it is worth noting that people rate chocolate products as tasting “more chocolatey” when they are colored brown rather than another color (see Duncker 1939; Tom et al. 1987; Shankar et al. 2009).”
Color psychology: effects of perceiving color on psychological functioning in humans. (2014, background): “…consistent with color-flavor expectations (e.g., brown M&Ms are perceived to be more chocolaty than green; Hoegg & Alba 2007, Kappes et al. 2006, Shankar et al. 2009, Zellner & Durlach 2008), but many others have failed to find these types of effects (for reviews, see Shankar et al. 2010,…”
On the psychological impact of food colour (2015, background): “By contrast, those participants in the other two groups rated the seasoning of the dish as being just right, and, what is more, liked the savoury ice far more as well (see [81-83], for related research).”