Three different chocolate gelati, dark, bittersweet, and milk
chocolate (hereon DC, BC, and MC, respectively), were used as
bitter, sweet and bitter and sweet (transitional) stimuli, respectively.
The gelati varied mainly in fat content, which was the
highest in MC (22%), followed by BC (17%) and DC (10%). In terms of
cocoa content, DC (24%) contained the most cocoa, followed by BC
(15%) and MC (10%). The highest milk content was in MC (15%),
followed by BC (8%), and DC did not contain any milk. This design of
having bitter, transitional and sweet samples follows