Title: Evaluation in score of the intensity of salty and umami tastes
Abstract: It is important to know the balance of intesities of tastes in foods in order to analyze the tasting mechanism of foods. However, it is extremely difficult to compare intensity of different types of taste in a unified mode. This study compares the intensities of two different tastes, salty and umami, using a common scale based on their respective threshold values by making common scores. By employing these scores the tasting charac-teristics of soy sauces to which were added various saltiness-enhancing agents was studied.
Publication Year: 1998
Publication Date: 1998-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
Cited By Count: 2
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot