J. Kenji López-Alt has a bit in his Food Lab book where he explores the effect of yolk colour on taste. Paraphrasing, the takeaway is that people generally perceive redder/deeper yolks as more flavoursome, but if you remove this factor (with food colouring, say), then people can't tell the difference. He summarises this in a twitter thread: [1]
[1]: https://nitter.net/kenjilopezalt/status/1176542696724320256