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. 2016 Mar 3;11(3):e0150524. doi: 10.1371/journal.pone.0150524

Fig 6. Chemical compounds contributing to fatty acid odor and inharmonious bitter taste.

Fig 6

A) Representative chemical compounds involved in fatty acid odor generation are medium-chain fatty acids and medium-chain fatty acid analogues. B) Two representative polyamines (cadaverine and agmatine) involved in inharmonious bitter taste generation. All chemical compounds are shown as relative values. Data are shown as means ± SEM (n = 2).