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Notes: [International Symposium on Olfaction and Taste XII (Murphy, C. (Ed.) San Diego, California, held in July 07-12, 1997.] In two profiling experiments and one grouping experiment, panelists evaluated orange drinks in order to measure the effects of design variables, especially color, on basic tastes as well as on more consumer-like attributes such as flavor strength and naturalness. Addition of Cochineal Red increased sweetness and flavor strength but decreased the perception of naturalness far the aromas studied.