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. Author manuscript; available in PMC: 2022 Apr 1.
Published in final edited form as: Food Qual Prefer. 2020 Nov 24;89:104147. doi: 10.1016/j.foodqual.2020.104147

Figure 1.

Figure 1.

Boxplot of umami strength at varying citric acid levels. Zero citric acid was used as the baseline level. As the concentration of citric acid increases, the perceived strength of umami decreases. * indicates significant difference (p < 0.05) from baseline.