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. 2020 Dec 9;17:63. doi: 10.1186/s12970-020-00384-3

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 1 — Mean ratings ± SD of sweet, refreshing and acid taste intensity for each experimental condition, pre- and post-exercise (20-cm scale, converted to a fraction from 0 to 1). MW had a higher sweet taste than G (a); MW and CSD both had a higher sweet taste than P (b); MW was less refreshing than G (c); CSD has a higher acid taste than all other conditions (d). Interaction (ingestion x time) showing a significant change in sweet taste (e) over the exercise period. The refreshing taste was significantly higher pre- than post-exercise in all conditions (main effect)