Figure 5.

Log₁₀-mean perceived sweetness ratings in response to a 0.5M sucrose solution as a function of the duration of exposure for 4 different temperature and 4 flow rates (0.0–4.0mL/s). Adaptation to sucrose sweetness became significant at 21 °C for all flow rates, confirming that the effect of mild cooling on sweetness adaptation in the prior experiments was not an artifact of dipping the tongue tip into a still taste solution. 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.