“…All studies measured the ability of participants to recognize the presence of sweet, sour, bitter and salty taste stimuli, except for one study (Goldzak‐Kunik et al, 2012) which used commercially available preparations of different food and nonfood tastes (e.g., apple, chicken, toothpaste, coffee). Four studies (Aschenbrenner, Scholze, Joraschky, & Hummel, 2008; Dazzi et al, 2013; Fernandez‐Aranda et al, 2016; Ortega et al, 2016) used taste strips to measure taste recognition abilities for sweet, bitter, salty, and sour tastes (Mueller et al, 2003). This method involves the placing of strips of filter paper soaked in different taste solutions at four different concentrations on the tongue.…”