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

Table 2.

Stimuli used for human sensory evaluation

Wash Control Salt stimuli
H2O 0.074 M NaCl, 0.076 M NaCl, 0.078 M NaCl, 0.08 M NaCl, 0.082 M NaCl, 0.084 M NaCl, and 0.086 M NaCl 0.08 M NaCl + MRPs (0.0025–0.1%)
H2O 0.078 M NaCl, 0.080 M NaCl, 0.082 M NaCl, 0.084 M NaCl, and 0.086 M NaCl 0.08 M NaCl + 4% ethanol + MRPs (0.02%)
H2O 0.3% Vegetable soup + 0.1 M NaCl 0.3% Vegetable soup + 0.1 M NaCl + MRPs (0.00001–0.02%)
H2O 0.15 M NaCl + 50 × 10−6 M amiloride 0.15 M NaCl + 50 × 10−6 M amiloride + GalA-MRP (0.002–0.1%)

Vegetable soup = 41.52% sugar, 37.3% MSG, 13.84% onion powder, 4.21% WMP (IMP and guanosine 5’-monophosphate), 2.41% Na citrate, 0.6% garlic powder, and 0.12% celery powder. MRPs: GalA-MRP; GlcNH2-MRP; Xyl-MRP; Fru-MRP. The concentration of MRPs is in percent.