General Decrease of Taste Sensitivity Is Related to Increase of BMI: A Simple Method to Monitor Eating Behavior

Table 1

Characteristics of taste stimuli.

Stimulus	Substance	Concentration (g/mL)
Sweet	Sucrose	(i) 0.05; (ii) 0.1; (iii) 0.2; (iv) 0.4
Salty	Sodium chloride	(i) 0.016; (ii) 0.04; (iii) 0.1; (iv) 0.25
Bitter	Quinine hydrochloride	(i) 0.0004; (ii) 0.0009; (iii) 0.0024; (iv) 0.006
Sour	Citric acid	(i) 0.05; (ii) 0.09; (iii) 0.165; (iv) 0.3
Fat	Rapeseed oil	Pure
Neutral	Deionized water	Pure