The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue

Table 3

Concentrations and relative proportions (percentages) of sugars and organic acids in saliva and tongue film. The p value represents the level of significance when comparing the relative proportions of each metabolite between saliva and film (paired t-test).

Compound	Concentration in	Concentration in	Proportion in	Proportion in	p
	saliva (g/gSD)	film (g/gSD)	saliva ( SD)	film ( SD)
glucose	16.9 ± 10.5	6.2 ± 7.0	95.4 ± 10.5	89.7 ± 7.0	<0.05
fructose	0.3 ± 0.3	0.3 ± 0.2	1.6 ± 0.3	3.6 ± 0.2	<0.05
sucrose	0.1 ± 0.1	0.2 ± 0.3	0.4 ± 0.1	2.4 ± 0.3	<0.05
lactose	0.5 ± 0.3	0.3 ± 0.5	2.7 ± 0.3	4.3 ± 0.5	ns
lactate	15.0 ± 19.1	5.1 ± 3.1	10.9 ± 11.5	1.3 ± 0.9	<0.001
acetate	145.8 ± 121.5	389.9 ± 242.3	67.6 ± 9.4	80.1 ± 7.1	<0.0001
propionate	44.9 ± 55.8	96.5 ± 96.9	16.2 ± 6.3	16.2 ± 6.3	ns
butyrate	12.6 ± 14.1	12.0 ± 15.1	5.4 ± 3.9	2.3 ± 2.9	<0.01