PMC

Measures of oral sensation of taste. A. Sweet and sour threshold. The sour threshold is lower than the sweet threshold across the subjects. The right panel shows the difference between the sour and the sweet thresholds. B. Tendency to identify sour sensation in a two‐alternate forced‐choice identification test. The ordinate depicts the probability identifying a stimulus as sour. Stimuli were drawn from a sweet‐sour continuum with mixtures of sweet and sour tastes at varying proportions. Vertical bar represents SE.

The total procyanidin content of sour cherry and sour cherry residues. * Units for different type of samples: sour cherry sample: g of procyanidin A2/100 g fresh weight sour cherry; residues: g of procyanidin A2/100 g dried residue. Abbreviations: 1/R: residue of ‘solvent combination 1′; 2/R: residue of ‘solvent combination 2′. * indicates significant difference (p < 0.05) from the 1/R. # indicates significant difference (p < 0.05) between the 2/R and the sour cherry.

Relative abundance of yeasts isolated from the surface of sour and sweet cherries. Samples of: freshly harvested sour cherries—PC-PL, freshly harvested sweet cherries—PA-PL, food store sour cherries—PC-FS.

Taxonomic composition of microbiomes in two different tastes (sweet and sour), and milk sources (cow and buffalo) of yogurt samples. (A) Venn diagram showing unique and shared bacterial genera in sweet (cow) and sour (cow and buffalo) yogurt. Out of 76 detected genera, only 28 (36.84%) genera (highlighted in red circle) were found to be shared in sweet yogurt cow, sour yogurt cow and sour yogurt buffalo metagenomes. (B) Venn diagram comparison of unique and shared fungal genera identified in the study metagenomes. Of the detected fungal genera (n = 70), only 16 (22.86%) genera (highlighted in red circle) were found to be shared in the metagenomes of sweet yogurt cow, sour yogurt cow and sour yogurt buffalo samples. More information on the taxonomic composition and relative abundances is available in Data . Venn diagrams were generated through an online tool used for Bioinformatics & Evolutionary Genomics (http://bioinformatics.psb.ugent.be/webtools/Venn/).