题目内容：

    What consumers expect when they see a food makes the palate（额）taste certain flavors. The strong associations between color and flavor are well established in the scientific community. Research on the subject dates back to the 1970s. For example, consumers expect yellow foods to be sour and black foods to be bitter.

Branding, packaging and color quality of the product itself play a big part in creating and maintaining expectations. Food brands have long understood this and worked to establish standards. Federal regulations grade the color of orange juice. Businesses provide color- matching services for companies to select the right color for a particular product. In some cases, color can overpower other senses and convince people they taste flavors that aren't there.

The Penn State researchers set out to confirm long-standing research into the relationship between color and taste. And they found what consumers see when they eat matters as much as—if not more than—what they taste, and the links could be more flexible than many thought in some cases.

"This might have potential impacts in the food industry if a company were to launch a new flavoured product with a color. Some consumers might not learn or accept a new color and flavor pairing（配对）as well as others Penn State Food Science doctoral candidate Molly J. Higgins said in a written statement.

Although it may be possible to completely change food colors, it may not be advisable. According to this study, 40% of consumers would be left behind, stuck on familiar patterns. That's a big risk for food brands to take. Consumers tend to want to know what they're in for when they select a product—and color is a big part of that. While it's interesting that consumer expectations of colors could change, the risk of unexpected colors is high for any company.

Many food brands rely on visual expectations to pull customers into unfamiliar products. A hamburger that copies the appearance and color of a beef patty （小馅饼）will cause a different reaction than a green-colored veggie（素食者）--dense alternative. But while today's consumers have expectations of flavors of items with different colors, they also have expectations that natural materials are used. While these materials are often preferable, they present a challenge. General Mills changed artificial dyes （染料）to natural ones in Trix cereal. Consumer anger followed. Many found the earthier tones depressing, despite no change in flavor. Chemicals and all, they wanted the original back. The company eventually switched back, choosing to treat color as being more important than other things.

1.Which of the following is NOT mentioned as for creating and maintaining expectations for products?

A.Color quality. B.Branding.

C.Packaging. D.Shape.

2.What do Molly J. Higgins' words suggest in Para. 4?

A.An expected food color attracts consumers more.

B.Most people choose foods based on their colors.

C.Companies should release new products regularly.

D.Not all consumers welcome a new color-taste pairing.

3.Why is General Mills mentioned in the last paragraph?

A.To stress the challenges facing food companies.

B.To stress the difficulty in using natural materials.

C.To stress the importance of color in food selection.

D.To stress the difference between color and taste.

4.What can be the theme of the text?

A.Why do foods have different colors?

B.How deep are color-taste associations?

C.What factors affect the flavors of food?

D.Do different colors mean different responses?