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. 2014 Sep 2;14(9):16274–16286. doi: 10.3390/s140916274

Table 1.

The composition of taste samples. Bitterness, umami and sweetness samples were obtained by adding a sample to reference solution as a solvent.

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