TABLE 1.

Mean ± SD of the GEP parameters (P1 latency, N1 latency, and P1N1 amplitude) recorded in response to the three taste stimuli (LA, salty, and sweet solutions) at two concentrations, on the Pz, Cz, and Fz electrodes, in the 18 participants

	LA		Sucrose		NaCl
	0.25%	1%	5 g	20 g	0.5 g	2 g
P1 latency (ms)
Pz	163 ± 28	150 ± 24	151 ± 20	154 ± 21	159 ± 29	152 ± 20
Cz	160 ± 30	148 ± 26	152 ± 20	154 ± 20	156 ± 30	152 ± 22
Fz	163 ± 32	152 ± 25	152 ± 21	150 ± 23	158 ± 28	151 ± 18
N1 latency (ms)
Pz	308 ± 48	333 ± 56	314 ± 45	314 ± 60	326 ± 42	321 ± 55
Cz	308 ± 50	325 ± 53	298 ± 59	308 ± 61	321 ± 40	315 ± 54
Fz	309 ± 57	337 ± 51	298 ± 65	305 ± 56	321 ± 41	314 ± 48
P1N1 amplitude (µV)
Pz	19.0 ± 9.5	18.6 ± 6.6	19.0 ± 9.0	16.0 ± 8.6	18.5 ± 9.6	20.0 ± 7.0
Cz	20.0 ± 10.0	19.0 ± 8.0	22.0 ± 11.6	19.0 ± 7.6	19.7 ± 8.6	20.7 ± 10.5
Fz	18.0 ± 10.0	16.6 ± 6.6	19.0 ± 8.5	16.6 ± 8.0	17.0 ± 8.6	20.0 ± 10.0

No significant difference in GEP parameters was observed between the six solutions.