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. 2024 Mar 5;45(6):2409–2418. doi: 10.1007/s10072-024-07429-4

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© The Author(s) 2024

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 4 — Comparison of the Taste Strips Test (TST) individual scores, for each taste quality assessed, among groups: Group 1, Group 2, and the healthy control one (Ctrl). Sweet (A), bitter (B), sour (C), and salty (D). p-values from Wilcoxon matched-pairs signed-rank tests (p-values > 0.05 are not reported). For sweet, sour, and salty, a significant difference emerged between Group 1 and Ctrl (p = 0.004, p = 0.028, and p = 0.024, respectively). In addition, for salty taste also Group 2 showed a significant difference with Ctrl (p = 0.002)