Assessors received a sucrose solution (25 g/
100 ml) as a reference and the systems in randomized order.
Samples were served at 25 1C in coded plastic cups and
sample volume was set at 5ml and a rinse with distilled
water at the same temperature was used as palate cleanser
between samples. Oral stimulus duration was 3 s and interstimulusintervals ranged from 20 to 30 s depending on the
subject.