The perceived saltiness of soup affected by tasting protocols
- 주제(키워드) Tasting protocol , JAR scale , Perception , Saltiness , Sensory
- 등재 SCIE, SCOPUS
- 발행기관 ELSEVIER SCI LTD
- 발행년도 2014
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000091294
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.foodqual.2014.02.007
초록/요약
The objective of this study was to investigate the effect of tasting protocols on perception of saltiness in two different soup systems, soybean-sprout soup and chicken soup, containing six different levels of salt, respectively. One hundred participants evaluated the level of saltiness with the just-about-right (JAR) scales for the soup samples using two different tasting protocols: a beaker-tasting protocol (BTP) and a spoon-tasting protocol (STP). The results indicated that the sample tasting protocol significantly (P < 0.01) affected the perception of saltiness in both soup systems. The optimum NaCl concentrations determined by BTP were lower than those determined by STP in both soup systems. These findings emphasize the importance of sample presentations and tasting protocols in sensory tests to determine optimum levels of ingredients in food products. (C) 2014 Elsevier Ltd. All rights reserved.
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