Fig. 3.

Impact of capsaicin with a combination of analytical and sensory data. Data were normalised to the individual's maximum values as 100%, and the results showed in the figure were the average of 15 subjects. i) capsaicin solution (CAP) and ii) control solution (CAP). Normalised aroma release (solid grey line with the dots), aroma perception (blue dotted line with squares) and spiciness perception (red dashed line with the triangle) during 60 s observation period. (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)