Figure 2.

Modulatory effect of odor stimuli on taste pleasantness in relation to tastant concentration (low and high). After receiving one of three odor stimuli together with one of two concentrations in the NaCl (a) or sucrose (b) solution, participants rated taste pleasantness. ** and *** indicate a significance at P < 0.01 and P < 0.001, respectively. Error bars indicate standard error of the mean. [Color figure can be viewed in the online issue, which is available at wileyonlinelibrary.com.]