Figure 2
From: Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil
Comparison of perceived throat pungency (A) and bitterness (B) from 3 oils: HO (High Oleic acid Safflower oil), LOC (EVOO low in OC) and HOC (EVOO high in OC), and from 3 model mayonnaises made with the corresponding oils and 8 g egg yolk/100 g oil. The right axis displays the corresponding portion of the LMS scale used by participants to provide their ratings (BD = barely detectable). 10 subjects (3 females and 7 males; average age 28) rated each sample 4 times in random order. Data are represented as mean + /- SEM. Statistics: ns = not significant; *p < 0.05; **p < 0.005; ***p < 0.001; ****p < 0.0001.
