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. 2015 May 10;40(6):391–399. doi: 10.1093/chemse/bjv021

Figure 4.

Figure 4.

Same as Figure 2 but for the 3 artificial sweeteners tested in experiment 2. Note the overall stronger effect of solution temperature on perception of the artificial sweeteners compared with the sugars in Figure 2 and the rapid, temperature-independent adaptation of saccharin. Error bars represent standard errors of the means; letters on the right y axis refer to intensity descriptors on the gLMS: BD, barely detectable; W, weak; M, moderate; S, strong.