Figure 6.

The effect of sucrose (0.4 M) on log mean ratings of the sweetness (light bars) and vanilla flavor (black bars) of a commercial vanilla-flavored custard mix with or without 0.2% more vanillin added. Note that the vanilla flavor of the custard mix without sucrose added was below “barely detectable.” Thus, as formulated, the vanilla flavor of the custard depends upon enhancement from sucrose. Letters on the right y axis represent labels on the gLMS: BD, barely detectable; W, weak; M, moderate; S, strong. Vertical bars represent the standard errors of the mean.