Gormandize/excess: Brown 22%, orange 14%, purple 13%, …

Heller (1989).

Yellow and green are the colours most associated with sour taste.
Green and – in a lesser degree – brown are the colours most associated with bitter taste.
Pink – and in lesser degree – red/orange are the colours most associated with sweet taste.
Blue and white/grey are the colours most associated with salty taste.
Bernard Lahousse (2015).

Brown is the colour of the strongest aroma. Roast meat is brown, baked dough and coffee, beer and chocolate are brown. It is the colour of the prepared and refined food. Brown is a colour that is rich in content. When light brown foods such as white bread and macaroni have a darker colour, they appear richer in calories. When you pay attention to calories, dark cake is more dangerous than light cake. Eggs with a brown shell appear to have a fuller taste than white ones. (Heller, 1989)