Differential modulation of the lactisole ‘Sweet Water Taste’ by sweeteners
Fig 1
Effect of sucrose on the lactisole sweet water taste.
The perceived intensity of sweetness (black circles), saltiness (dark gray circles), sourness (light gray circles), and bitterness (open circles) are shown for the 5 conditions of experiment 1: (a) LAC → H2O: lactisole followed by 5 water rinses; (b) MIX → H2O: lactisole + sucrose, followed by 5 water rinses; (c) SUC → LAC: sucrose before lactisole, followed by 4 water rinses; (d) LAC→ SUC: sucrose after lactisole, followed by 4 water rinses; and (e) LAC → H2O → SUC: sucrose after lactisole and 1 water rinse, followed by 3 water rinses. Letters on the x-axis of each graph represent water rinses (W), lactisole rinses (L), and sucrose rinses (S). Letters on the right y-axes represent semantic labels of sensation intensity on the gLMS: BD = barely detectable; W = weak; M = moderate, and S = strong. The dotted line at BD serves to highlight the near imperceptibility of most tastes other than sweetness, and the number of rinses over which the SWT was clearly perceived. Vertical bars indicate standard errors (SEs) of the log10 means.