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. Author manuscript; available in PMC: 2013 Nov 5.
Published in final edited form as: Physiol Behav. 2012 May 17;107(4):488–495. doi: 10.1016/j.physbeh.2012.05.010

Fig. 2.

Fig. 2

Log-mean intensity ratings for the dominant taste quality produced by 2 different concentrations of each of the 5 taste stimuli of Exp. 2 when the taste was passively received (gray bars) or actively perceived by articulating “taste-taste-taste” (black bars). Letters on the right Y-axis refer to intensity descriptors on the gLMS: BD = barely detectable; W = weak; M = moderate. Vertical bars = SEMs. (* denotes a significant difference)