In order to examine how the color of containers affect the taste intensities of drinks, participants evaluated the intensities of four basic tastes for various solutions, which was supplied with a colored container. Also, they evaluated subjective matching between colors and tastes. Analyses for the evaluated intensities of tastes showed that colors of container affect the tastes of drinks; bitterness was emphasized with black and green containers; sourness was emphasized with yellow container; saltiness was emphasized with pink container; sweetness reduced with black, blue, and green containers. We found that yellow container would emphasize the sourness for which participants evaluated as strongly matched with yellow while black, blue and green containers reduce the sweetness for which participants evaluated as negatively matched with those colors. These results suggest that the effects of color of container on taste intensities for inner drinks depend on the subjective matching between the color and taste.

High-contrast energy at mid-range spatial frequencies has been thought to be the major factor to elicit discomfort in trypophobic images. The previous spectral analyses, however, were based on an image-dependent unit (cycles per image). Therefore, the spatial frequencies perceived by our visual system (cycles per degree) should vary depending on viewing conditions. To clarify the effective factors on trypophobia, we manipulated various spatial properties, such as frequency, size, and viewing distance. The results demonstrated that not the spatial frequency but the size of trypophobic images affected discomfort dominantly, suggesting that the involvement of the spectral analysis might be overestimated.