The influence of intraoral cooling on taste and smell perception

Figures & data

Table 1. Summary of the solutions used for taste and smell perception and their concentrations, respectively.

Taste	Solute	Solution [mg/mL]
Salt	NaCl	15
Sweet	Sucrose	70
Sour	Citric acid	3
Bitter	Quinine	1

Figure 1. Illustration of taste and smell perception for the different solutions at baseline, and the follow-up timepoints with the numeric rating scale (NRS). All data are presented as mean ± SD.

Table 2. Taste and smell perception for the different solutions at baseline, and the follow-up timepoints with the numeric rating scale (NRS).

	T0	T15	T30	T45	T60	T75
NaCl	10 ± 0	8 ± 2	7 ± 2	6 ± 2	5 ± 2	8 ± 2
Sucrose	10 ± 0	8 ± 2	6 ± 2	6 ± 2	5 ± 3	8 ± 2
Citric acid	10 ± 0	9 ± 1	7 ± 2	7 ± 2	6 ± 2	9 ± 2
Quinine	10 ± 0	8 ± 2	8 ± 1	7 ± 2	6 ± 3	9 ± 2
Perfume	10 ± 0	9 ± 1	8 ± 1	8 ± 2	8 ± 2	9 ± 1

All data are presented as mean ± SD.