Fig. 29

Distribution of 22 stimuli in a 3D space resulting from multidimensional scaling. Responses of all 48 CT fibers were used to generate a Pearson correlation matrix. Kruskal stress value is 0.049. The MDS analysis visualizes the level of similarity of the stimuli used based on the response in each fiber. Dimension 1 separated all the sweeteners in a very close group away from the other stimuli. Dimension 2 showed the umami tasting compounds as fairly close together but separate from sweet. Dimension 3 separated NaCl from the other salts and bitter stimuli, which included KCl and a mixture of NaCl and amiloride. Basically, conforming with human division into 5 taste qualities. [56]