The hues that have bearing on the association with taste of food

• Acid             yellowish, orangish-yellow, greenish-yellow
• Salted          gray with pale green / pale blue
• Sweet          orange, yellow to red
• Sweetish     pink
• Bitter           navy gray, brown, olive green, violet
• In general warm colors create sensation of sweet and cool colors of bitter.

Color and the appeal of various foods are also closely related too. Imagine the food is presented in the dark would be missing a critical element for enjoying any cuisine: the appearance of food. The very sight of food reacts to our metabolism. Perceiving food is an essential process during eating that reacts to our body. Colors are significant and almost universally related to food and color. It is difficult to get a consumer to try a blue-colored food (because naturally there are only few blue colored fruits or vegetables and people instinctively don’t accept it as a tasty one) Greens, browns, reds, and several other colors are more generally acceptable, though they can vary by culture. Many restaurants use those colors in their interior.