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. 2020 Jul;133:109197. doi: 10.1016/j.foodres.2020.109197

Fig. 3.

Fig. 3

The average (i) Imax and (ii) AUC, (iii) Tmax results of each aroma compound released in-nose during consumption of control (CTR, white bar) and capsaicin (CAP, grey bar) samples. Standard error is shown as +/- error bars, * and ** indicated a statistical difference of p < 0.05 and p < 0.01 as measured by ANOVA.