Figure 1.

Thermal taster screening protocol. Graphical representation of (a) warming trial: cooling to 15°C before warming to 40°C, (b) cooling trial: cooling to 5°C where temperature is held for 10 s. (c) Taste quality and intensity experienced by thermal tasters to warming (six subjects) and cooling trials (eight subjects). Note: two subjects were both warming and cooling tasters. Secondary scale indicates labels on the gLMS: BD = barely detectable, W = weak, M = moderate, S = strong, VS = very strong. [Color figure can be viewed in the online issue, which is available at http://wileyonlinelibrary.com.]