The Jellybean Experiments
Try holding your nose before you start chewing on a jelly bean. You will only be able to perceive the basic tastes: sweet and sour in the case if jellybeans. When you release your nose and allow the airflow through your olfactory system, your sense of smell will be able to kick in. Notice how big the difference is, like flicking on and off a switch. Smell is the most important sense in terms of flavour perception. Breathe deeply and take your time when you taste food.
Ask your friend to close their eyes. Have them taste a jellybean without showing them the colour and see what flavours they guess. Do they correspond to the 'colours'? Colour perception contributes hugely to how we articulate flavours, sometimes even tricking the brain to perceive flavours that aren't there.
Show them the colours and have them taste the jellybean again; is it easier when you have the colour cues?
The White One: Butter Popcorn
The distinctive scent of butter is from the impactful aroma 'Diacetyl'. In wine, this compound gets naturally produced during a process known as 'malolactic conversion' where sharp, green-tasting malic acid is converted to softer, creamier lactic acid. The buttery aroma of Chardonnay is down to this conversion process, lending a creamer mouthfeel, and sweet smelling butterscotch notes, which has a good affinity with the spice and vanilla notes from oak ageing. Not all white wines will undergo this conversion, preferring to retain a more linear, crisp mouthfeel and purely primary fruit flavours. However when done well, and balanced with ripe fruit flavours, this can create some of the most thrilling, luxurious wines in the world.
The Yellow One: Mango
Tropical and juicy, the aroma is found in white wines from warmer climates, such as California or Australian Chardonnay. In wine, it's an aroma often combined with the sweet tropical notes of pineapple and guava and signals the grapes have ripened under abundant warmth and sunshine.