Figure 1
From: Retronasal aroma allows feature extraction from taste of a traditional Japanese confection
Relationship between noticeability and perceived intensity for each taste quality under open and closed nostril conditions. Scatter diagrams for each taste quality show plots of noticeability and perceived intensity along the horizontal and vertical axes, respectively: (a) sweetness, (b) umami, (c) saltiness, (d) sourness, and (e) bitterness. The diagrams representing open and closed nostril conditions are shown in the left and right columns, respectively. The ρ values shown in each diagram are Spearman’s rank correlation coefficients between noticeability and perceived intensity for taste qualities obtained when the participants’ nostrils were open or closed.