Table 1 Average intensity scores reported for main prototypical tastes on lingual thermal stimulation across all locations and temperature regimes ± standard error of mean
From: Variation in orosensation and liking of sampled foods with thermal tasting phenotype
| Â | Â | Thermal tasting status | ||
|---|---|---|---|---|
| Â | Overall | Tasters | Non-tasters | Non-classifiable |
Sweet | 0.93 ± 0.15 | 1.65 ± 0.29 | 0.00 ± 0.00 | 0.60 ± 0.15 |
Salty | 0.98 ± 0.14 | 1.78 ± 0.26 | 0.00 ± 0.00 | 0.54 ± 0.18 |
Sour | 1.01 ± 0.19 | 2.02 ± 0.38 | 0.00 ± 0.00 | 0.20 ± 0.07 |
Bitter | 1.55 ± 0.22 | 2.88 ± 0.41 | 0.00 ± 0.00 | 0.75 ± 0.31 |