Table 1 Noticeability and perceived intensity of each taste quality under open and closed nostril conditions
From: Retronasal aroma allows feature extraction from taste of a traditional Japanese confection
Taste quality | Noticeability | Perceived intensity | ||
|---|---|---|---|---|
Open nostril | Closed nostril | Open nostril | Closed nostril | |
|  | Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD |
Sweetness | 5.61 ± 0.91 | 4.07 ± 2.05 | 3.98 ± 0.55 | 2.92 ± 1.26 |
Umami | 2.52 ± 2.27 | 1.75 ± 1.96 | 1.86 ± 1.61 | 1.29 ± 1.29 |
Saltiness | 1.97 ± 1.87 | 1.35 ± 1.77 | 0.86 ± 0.88 | 0.67 ± 0.84 |
Sourness | 1.17 ± 1.91 | 0.83 ± 1.74 | 0.36 ± 0.60 | 0.30 ± 0.59 |
Bitterness | 1.22 ± 1.97 | 0.86 ± 1.75 | 0.31 ± 0.59 | 0.19 ± 0.39 |