Boston: We receive constant environmental input through our five senses. Combining information from two or more senses, such as between odours and the smoothness of textures, pitch, colour, and musical dimensions, is one way our brain makes sense of this flood of information. As a result of this sensory integration, we also link certain colours to the flavours of specific meals, such as the flavour of oranges with the colour of the same name, and greater temperatures with warmer colours, lower sound pitches with less elevated places, and so on.
