Figure 3.

Retronasal enhancement of taste intensity (both groups combined). Taste intensity was measured using the general Labeled Magnitude Scale after participants savored samples in their whole mouth under 2 testing conditions: with nose clip on, blocking retronasal smell, or nose clip off. *Significantly different from nose clip on by 3-way ANOVA, main effect of nose clip condition; P < 0.05; there was also a main effect of concentration (low significantly different than high concentrations for all stimuli); P < 0.05. Data are mean values ± SEM. BD, barely detectable. Note: sucrose solutions contained 0.78 g strawberry extract, and citric acid solutions, 0.78 g lemon extract; NaCl solutions were prepared in a vegetable broth, and caffeine solutions were prepared from instant coffee.