Table 3. Concentrations (weak, medium, and strong intensity) of prototypical tastants and sweeteners used for determination of suprathreshold taste intensity.
| Taste quality | Stimulus | Concentration (% w/v) | ||
|---|---|---|---|---|
| Weak | Medium | Strong | ||
| Salty | Sodium chloride | 0.6 | 1.2 | 2.3 |
| Bitter | Caffeine | 0.02 | 0.04 | 0.08 |
| Sour | Citric acid | 0.02 | 0.06 | 0.13 |
| Umami | Monosodium glutamate (MSG) | 0.05 | 0.10 | 0.20 |
| Sweet | Glucose | 5.3 | 10.6 | 21.2 |
| Sweet | Fructose | 2.9 | 5.6 | 11.2 |
| Sweet | Sucrose | 3.4 | 6.9 | 13.7 |
| Sweet | Sucralose (10−3) | 5.7 | 11.4 | 22.8 |
| Sweet | Rebaudioside A (10−3) | 8.6 | 17.2 | 34.4 |
| Sweet | Erythritol | 5.7 | 9.8 | 19.7 |