出版社：Canadian Research & Development Center of Sciences and Cultures
摘要：The following taste – color associations were found as statistically significant at the 0.05 level: sweetness – red + orange, saltiness – blue + violet; sourness – yellow, bitterness – violet + blue and umami – violet + greenish –blue + blue. Six types of temperament were elucidated by analysis of the EAS temperamental questionnaire. They are: F1 persons with unstable, short psyche susceptible to be thrown off his balance; F2 persons busy, bursting with energy, impetuous but relatively easy to get into panic; F3 persons reclusive, susceptible to irritation and frustration; F4 persons social, difficult to throw of his balance, dislike to be in hurry; F5 persons preferring to stay and work in a team, impulsive and F6 persons feeling unsafe, susceptible to stress. Temperament of so classified respondents did not correlate with establish color – taste associations.
