Figure 1.
Shown are the log10-mean ratings of the perceived intensity of (a) the saltiness of NaCl and the sourness of citric acid, and (b) the sensory irritation produced by each stimulus at 3 concentrations and 3 different temperatures. Temperature had no significant effect on either sensation for either stimulus. Letters on the right y axis denote semantic labels of perceived intensity on the gLMS: BD = barely detectable; W= weak; M = moderate; S = strong. Vertical lines represent the standard errors of the means.