Figure 3.

Same as Figure 1 but for the 3 artificial sweeteners tested in experiment 2. The horizontal line indicates that the perceived sweetness of all 3 artificial sweeteners at 5 and 10 °C was significantly lower than at 30 °C, where mean sweetness intensity was highest for all 3 stimuli. The trends toward lower sweetness ratings at 37 and 41 °C, particularly for saccharin, were not significant. Error bars represent standard errors of the means; the letters on the right y axis refer to intensity descriptors on the gLMS: BD, barely detectable; W, weak; M, moderate; S, strong.