Optimization of a sensory evaluation protocol for measuring the umami taste
- 주제(키워드) intensity , palate , sensory analysis , umami
- 등재 SCIE, KCI등재, SCOPUS
- 발행기관 Kluwer Academic Publishers
- 발행년도 2015
- URI http://www.dcollection.net/handler/ewha/000000118795
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s10068-015-0172-2
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
Umami substances linger in mouth for a long time, making it difficult to achieve an accurate sensory measurement. The objective was to establish a reproducible protocol to accurately measure the intensity of umami taste. Two-alternative-forced choice (2-AFC), ranking, and rating methods were compared for discrimination ability of umami taste intensities of monosodium glutamate solutions. Monadic rating and rank-rating methods were compared for accuracy in measurement of umami intensities since neither 2-AFC nor ranking method generates numerical intensity values. Mouth rinsing protocol efficiencies were investigated for 7 palate cleansing methods during umami intensity evaluation. 2-AFC was the most powerful method, followed by ranking and rating methods, for discrimination of different umami samples. Monadic rating and rank-rating methods both showed similar error rates but monadic rating was slightly more accurate than rank-rating. Crackers, a toothbrush, and water at 45ºC were more effective palate cleansers than carrots and water at 18ºC. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
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