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Figure 2 | Flavour

Figure 2

From: Heritable differences in chemosensory ability among humans

Figure 2

Ratings of bitterness on a 7.5-cm visual analog scale. Subjects rated raw, chopped vegetables for their bitterness. The y-axis is the average rating of bitterness for each vegetable and the x-axis is the variation between subjects as measured by standard deviation. The more bitter the vegetable tasted on average, the more variable the bitterness ratings (r = 0.497).

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