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. Author manuscript; available in PMC: 2012 Oct 10.
Published in final edited form as: Int J Obes (Lond). 2012 May 1;36(10):1285–1291. doi: 10.1038/ijo.2012.51

Table 1.

Food stimuli

Taste
quality		 Matrix Concentrations
Sweetness Liquid
(water)		 3, 6, 12, 24 and 36% sucrose (wt/vol)
Creaminess Pudding
Pudding		 13.4, 24.1 and 36.2% sucrose (wt/wt)a
3.1, 6.9 and 15.6% fat (wt/wt)b
a

All sweet pudding samples were made with 3.8% milk (fat wt/wt). The standard pudding has 13.4% sugar wt/wt.

b

All samples had 13.4% sugar wt/wt; a drop of yellow food coloring was added to the 15.6% sample to mask color differences.