Copyright
©2014 Baishideng Publishing Group Inc.
World J Diabetes. Oct 15, 2014; 5(5): 717-723
Published online Oct 15, 2014. doi: 10.4239/wjd.v5.i5.717
Published online Oct 15, 2014. doi: 10.4239/wjd.v5.i5.717
Table 1 Compounds used to elicit the 4 basic tastes with relevant dilution step and concentration range
| Taste | Compound | Dilution step | Concentration range (g/L) |
| Sweet | Sucrose | 3 | 1.23-100.00 |
| Bitter | Caffeine | 0.2 log | 0.16-1.00 |
| Salty | Sodium cloride | 3.5 | 0.50-75.00 |
| Sour | Citric acid | 3.5 | 0.33-50.00 |
- Citation: Bertoli S, Laureati M, Battezzati A, Bergamaschi V, Cereda E, Spadafranca A, Vignati L, Pagliarini E. Taste sensitivity, nutritional status and metabolic syndrome: Implication in weight loss dietary interventions. World J Diabetes 2014; 5(5): 717-723
- URL: https://www.wjgnet.com/1948-9358/full/v5/i5/717.htm
- DOI: https://dx.doi.org/10.4239/wjd.v5.i5.717