Table 4 Concentrations of taste solutions used for the gustometric investigations.

From: Taste perception and food preferences in patients with diabetic foot ulcers before and after hyperbaric oxygen therapy

 

Concentrations

Type of examination

Order of solutions

Sodium chloride [g/l]

Sucrose [g/l]

Monosodium glutamate [g/l]

Citric acid [g/l]

Quinine hydrochloride [µg/l]

 

1

0.16

0.34

0.08

0.0036

0.0222

Taste recognition threshold

2

0.24

0.55

0.12

0.0057

0.0378

3

0.34

0.94

0.17

0.0088

0.0642

4

0.48

1.56

0.24

0.0138

0.1092

5

0.69

2.59

0.34

0.0216

0.1856

6

0.98

4.32

0.49

0.0338

0.3156

7

1.40

7.20

0.70

0.0528

0.5365

8

2.00

12.00

1.00

0.0830

0.9121

9

2.85

20.00

1.43

0.1300

1.5505

10

4.07

33.33

2.04

0.2000

2.6359

Order of solutions

Sodium chloride

[%]

Sucrose

[%]

Monosodium glutamate

[%]

Citric acid

[%]

Quinine hydrochloride [%]

 

I

0.18

1

0.1

0.02

0.001

Taste intensity and hedonic response

II

0.36

10

0.3

0.04

0.002

 

III

0.90

30

1.0

0.10

0.005

 
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