Just looking at the above cakes. They are all exactly the same flavor. There are actual some flavors that are associated with color. For example, a red color is often associated with cherry or strawberry flavors. Green is often associated with mint.
Color is the hue and value of the food product.
If one discusses the quality and appearance, the interaction with texture becomes more apparent. For example, if one has a bread product that is pale and appears ballooned and porous, one might expect the flavor might be an overfermented one. Certainly, one would immediately assume that it has a soft texture even before eating. She was thinking of changing the hot dog vendor. Describe when you might use a trained panel versus a consumer panel.