Table 1.

Comparison of 1 vs 2 component mixtures (first 6 rows) and comparison of 2 versus 3 component mixtures (last 3 rows) and P value for t-test assessing effect of adding a flavor component are indicated in bold, diff = difference, enh = increase/enhancement, sup = decrease/suppression, ns = not significant

			added	Sweet ratings			Sour ratings			Citrus ratings
Flavor 1	vs	flavor 2	flavor	diff	enh/sup	t-test P	diff	enh/sup	t-test P	diff	enh/sup	t-test P
Su	vs	L-Su	L	-3.88		ns	8.26	enh	0.006	12.64	enh	0.005
Su	vs	Su-CA	CA	2.08		ns	5.93	enh	0.003	5.40		ns
L	vs	L-Su	Su	7.32		ns	3.87		ns	9.16	enh	0.011
L	vs	L-CA	CA	8.38	enh	0.004	-0.59		ns	4.03	enh	0.030
CA	vs	L-CA	L	3.22		ns	-5.26	sup	0.038	3.21		ns
CA	vs	Su-CA	Su	8.12	enh	0.038	-3.13	sup	0.020	1.10		ns
L-Su	vs	L-Su-CA	CA	8.01	enh	0.010	1.30		ns	3.47	enh	0.022
L-CA	vs	L-Su-CA	Su	6.94	enh	0.045	5.76	enh	0.045	8.60	enh	0.002
Su-CA	vs	L-Su-CA	L	2.04		ns	3.62	enh	0.042	10.71	enh	0.007