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. 2020 Apr 24;12(4):1198. doi: 10.3390/nu12041198

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Effect of FII_m and FII_im on human salt taste intensity. Shows the effect of varying concentrations (0.03 and 1.0%) of FII_im (○) and FII_m (●) expressed in log units on human salt taste intensity. R1 corresponds to the intensity (2.5) of 0.2% NaCl and R2 corresponds to the intensity (5.0) of 0.35% NaCl. FII_m showed a significant (* p = 0.01) salt taste-enhancing activity at 0.003% and 0.005%. In contrast, no effect of FII_im was observed on human salt taste intensity over the concentration range between 0.03 and 1.0%.