2.6. Cinchona Alkaloid Status Assessment
To determine cinchona tasting status, all subjects consecutively placed five paper strips on their tongue; the first one was a control strip, whereas the others were impregnated with 0.4, 0.9, 2.4 and 6.0 mg of quinine extract, respectively. “Tasters” were defined as subjects who perceived bitter taste from any of the quinine impregnated blotting paper strips.