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.
Bibliographical noteFunding Information:
This work was supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea Government (MEST) (No. 2012R1A1A3012421 ).
- JAR scale
- Tasting protocol