Evaluation of Taste Properties of Commercially Available Salts

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概要

• 論文の詳細を見る

• This study examined commercially available salts'taste properties. The salts were used in preparation of four dishes: asazuke of cucumber, asazuke of Chinese cabbage, clear soup, and green soybean rice. The respective tastes of the salts in those prepared foods differed from those of the salts alone. We evaluated the parameters: saltiness, mildness, unpleasantness, and palatability. Differences of the salt samples affected the perception of saltiness. Results of taste sensor analyses showed that monosodium glutamate (MSG) affected response patterns toward the salt solution.

• 秋田大学の論文

著者

• KUMAGAI Masanori

  Akita Research Institute for Food and Brewing

• Ishikawa Kyoko

  Akita Prefectural University

• MATSUNAGA Ryuji

  Akita Prefectural University

• Kumagai Masanori

  Akita Research Institute Of Food And Brewing

• SUGIMOTO Maho

  Akita Prefectural University

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