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. 2008 Jul 5;33(7):665–680. doi: 10.1093/chemse/bjn033

Figure 7.

Figure 7

Effect of MRPs on human salt taste perception using constant stimuli method. (A) The effect of MRPs was assessed on salt taste using the constant stimuli method and the median effective salt concentration scale in 0.08 M NaCl. This experiment was performed with the MRPs concentrations at 0.0025%, 0.005%, 0.01%, 0.025%, and 0.1% in 0.08 M NaCl. (B) The effect of 0.01% GalA-MRP was assessed on salt taste using the constant stimuli method and the median effective salt concentration scale in 0.08 M NaCl (pH 6.4) maintained at 30 °C and 45 °C. (C) The effect of 0.01% GalA-MRP was assessed on salt taste using the constant stimuli method and the median effective salt concentration scale in 0.08 M NaCl (pH 6.4) in the absence and presence of 4% ethanol (ETH). In each case, 5 equidistant concentrations of NaCl ranging from 0.078 to 0.086 M (for the enhancing effect) and 0.074 to 0.082 M (for suppressing effect) were used (Table 2). All samples were evaluated by 10–14 trained panelists.