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. 2019 Mar 11;44(4):267–278. doi: 10.1093/chemse/bjz014

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© The Author(s) 2019. Published by Oxford University Press.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com

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Figure 4. — Descriptors were variably applied across odorants. Histograms for each of the 11 fixed descriptors as they were applied to 10 fixed odorants. Columns arranged according to increasing average column variance (from left to right) and rows according to increasing average row variance in increasing order from top to bottom (the standard deviation is color coded). In other words, “Spicy” and “Fresh-Rotten” were the most and least variably applied descriptors, respectively, and JQ and QB were the most and least variably perceived odorants, respectively.