The perceived saltiness of soup affected by tasting protocols

被引：3
|
作者：
Jeon, Seon-Young [1 ]
Lee, Eun-Kyung [2 ]
Kim, Kwang-Ok [1 ]
机构：
[1] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 120750, South Korea
[2] Ewha Womans Univ, Dept Stat, Seoul 120750, South Korea
来源：
FOOD QUALITY AND PREFERENCE | 2014年 / 35卷
基金：
新加坡国家研究基金会;
关键词：
Tasting protocol; JAR scale; Perception; Saltiness; Sensory; SERVING TEMPERATURE; FAT-CONTENT; ACCEPTABILITY; CONSUMPTION; ACCEPTANCE; PERCEPTION; BEVERAGES; FOOD; PREDICTORS; ATTRIBUTES;
D O I：
10.1016/j.foodqual.2014.02.007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：98 / 103
页数：6
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