Table 1.
Taste | Composition |
---|---|
Bitterness | 0.01 vol % iso-α-acid |
Saltiness | 300 mM KCl, 0.3 mM tartaric acid |
Sourness | 3 mM tartaric acid, 30 mM KCl |
Umami | 10 mM monosodium glutamate |
Sweetness | 300 mM sucrose |
Reference solution | 30 mM KCl, 0.3 mM tartaric acid |