The Color of Odors

@article{Morrot2001TheCO,
  title={The Color of Odors},
  author={Gil Morrot and Fr{\'e}d{\'e}ric Brochet and Denis Dubourdieu},
  journal={Brain and Language},
  year={2001},
  volume={79},
  pages={309-320}
}
The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine. The assumption of the existence of a perceptual illusion between odor and color is confirmed by a psychophysical experiment. A white wine artificially colored red with an odorless dye was olfactory described as a red wine by a… 
The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines?
Recently, several papers have investigated color-induced olfactory biases in wine tasting. In particular, Morrot et al. (Brain and Language, 79, 309–320, 2001) reported that visual information mostly
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Although color does affect a more objective measure of odor quality, this is mediated by conceptual, rather than perceptual, means.
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TLDR
It is argued here that this reliance on profiling odors reflects a basic property of odor perception, namely that odor quality depends on the implicit memories that an odorant elicits.
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TLDR
The paradigm developed here provides a novel cross-modal extension of the IAT to probe the nature of color-odor associations and suggests that odor-color associations can be both systematic and robust.
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