Table 3.

Number of correct identifications to taste stimuli at different concentrations

	Sweet stimuli (sucrose concentration)
	0.05 g/ml	0.1 g/ml	0.2 g/ml	0.4 g/ml
Patients (N = 20)	10 (50%)	19 (95%)	19 (95%)	18 (90%)
Controls (N = 24)	16 (67%)	21 (88%)	24 (100%)	24 (100%)

	Sour stimuli (citric acid concentration)
	0.05 g/ml	0.09 g/ml	0.165 g/ml	0.3 g/ml
Patients (N = 20)	0 (0%)	10 (50%)	16 (80%)	17 (85%)
Controls (N = 24)	3 (13%)	14 (58%)	18 (75%)	24 (100%)

	Salty stimuli (sodium chloride concentration)
	0.016 g/ml	0.04 g/ml	0.1 g/ml	0.25 g/ml
Patients (N = 20)	14 (70%)	17 (85%)	16 (80%)	18 (90%)
Controls (N = 24)	13 (54%)	19 (79%)	19 (79%)	22/2

	Bitter stimuli (quinine hydrochloride concentration)
	0.0004 g/ml	0.0009 g/ml	0.0024 g/ml	0.006 g/ml
Patients (N = 20)	15 (75%)	19 (95%)	18 (90%)	19 (95%)
Controls (N = 24)	17 (71%)	22 (92%)	22 (92%)	23 (96%)

Data are presented as percentage (%) of correct responses for identification.