Differences in subjective taste between Japanese and Sri Lankan students depending on food composition, nationality, and serum zinc  Yu Koyama, Shalika.

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Differences in subjective taste between Japanese and Sri Lankan students depending on food composition, nationality, and serum zinc  Yu Koyama, Shalika Dewmi Premarathne, Thulasika Oppilamany, Ayaka Ohnuma, Akiko Okuda, Atsuhiko Iijima, Noriyasu Onoma, Mieko Uchiyama  Clinical Nutrition Experimental  Volume 23, Pages 60-68 (February 2019) DOI: 10.1016/j.yclnex.2018.10.006 Copyright © 2018 The Authors Terms and Conditions

Fig. 1 Changes in the subjective assessment of each of the five tastes in Japanese and Sri Lankan students following the intake of 3 different mixtures of chicken and rice: Food 1, 3 g chicken/10 g rice; Food 2, 6 g chicken/10 g rice; Food 3, 9 g chicken/10 g rice. a salty, b sweet, c sour, d bitter, and e astringent tastes, as well as f the overall deliciousness of the food, were scored subjectively on a scale from 0 to 5. Clinical Nutrition Experimental 2019 23, 60-68DOI: (10.1016/j.yclnex.2018.10.006) Copyright © 2018 The Authors Terms and Conditions

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