The perceived saltiness of soup affected by tasting protocols

Seon Young Jeon; Eun Kyung Lee; Kwang Ok Kim

doi:10.1016/j.foodqual.2014.02.007

The perceived saltiness of soup affected by tasting protocols

Seon Young Jeon, Eun Kyung Lee, Kwang Ok Kim

Department of Statistics

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	98-103
Number of pages	6
Journal	Food Quality and Preference
Volume	35
DOIs	https://doi.org/10.1016/j.foodqual.2014.02.007
State	Published - Jul 2014

Bibliographical note

Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea Government (MEST) (No. 2012R1A1A3012421 ).

Keywords

JAR scale
Perception
Saltiness
Sensory
Tasting protocol

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10.1016/j.foodqual.2014.02.007

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title = "The perceived saltiness of soup affected by tasting protocols",

abstract = "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.",

keywords = "JAR scale, Perception, Saltiness, Sensory, Tasting protocol",

author = "Jeon, {Seon Young} and Lee, {Eun Kyung} and Kim, {Kwang Ok}",

note = "Funding Information: This work was supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea Government (MEST) (No. 2012R1A1A3012421 ).",

year = "2014",

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doi = "10.1016/j.foodqual.2014.02.007",

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journal = "Food Quality and Preference",

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T1 - The perceived saltiness of soup affected by tasting protocols

AU - Jeon, Seon Young

AU - Lee, Eun Kyung

AU - Kim, Kwang Ok

N1 - Funding Information: This work was supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea Government (MEST) (No. 2012R1A1A3012421 ).

PY - 2014/7

Y1 - 2014/7

N2 - 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.

AB - 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.

KW - JAR scale

KW - Perception

KW - Saltiness

KW - Sensory

KW - Tasting protocol

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VL - 35

SP - 98

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JO - Food Quality and Preference

JF - Food Quality and Preference

ER -

The perceived saltiness of soup affected by tasting protocols

Abstract

Bibliographical note

Keywords

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