Fig. 2.

Impact of capsaicin on temporal aroma perception. i) spiciness perception scores over 60 s for CTR (black solid line with the triangle) and CAP (red dashed line with the triangle) and ii) aroma perception scores over time for CTR (black solid line with the square) and CAP (blue dotted line with the square) when solutions were held in the mouth for 10 s and swallowed after 10 s till 60 s. Different letters (a-c) indicated significant differences between time points (p < 0.05). Average data of iii) spiciness maximum score and iv) aroma maximum score for CTR (white bar) and CAP(grey bar); *** indicated a statistical difference of p < 0.0001. Data were based on the average of 15 participants x 3 reps for each sample. The standard error is shown as ± error bar. (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)