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Optimization of a sensory evaluation protocol for measuring the umami taste
- Optimization of a sensory evaluation protocol for measuring the umami taste
- Chung, JinA; Chung, Seo-Jin; Shim, JiWon
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- 1226-7708; 2092-6456
- vol. 24, no. 4, pp. 1341 - 1347
- sensory analysis; umami; palate; intensity
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- SCIE; SCOPUS; KCI
- Umami substances linger in mouth for a long time, making it difficult to achieve an accurate sensory measurement. The objective was to establish a reproducible protocol to accurately measure the intensity of umami taste. Two-alternative-forced choice (2-AFC), ranking, and rating methods were compared for discrimination ability of umami taste intensities of monosodium glutamate solutions. Monadic rating and rank-rating methods were compared for accuracy in measurement of umami intensities since neither 2-AFC nor ranking method generates numerical intensity values. Mouth rinsing protocol efficiencies were investigated for 7 palate cleansing methods during umami intensity evaluation. 2-AFC was the most powerful method, followed by ranking and rating methods, for discrimination of different umami samples. Monadic rating and rank-rating methods both showed similar error rates but monadic rating was slightly more accurate than rank-rating. Crackers, a toothbrush, and water at 45A(0)C were more effective palate cleansers than carrots and water at 18A(0)C.
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- 신산업융합대학 > 식품영양학과 > Journal papers
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