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Journal articles on the topic 'Saltiness'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Gao, Ya, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang, and Baoguo Sun. "The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution." Foods 11, no. 15 (2022): 2260. http://dx.doi.org/10.3390/foods11152260.

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Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds

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2

DRAHL, CARMEN. "SEEKING SALTINESS." Chemical & Engineering News 87, no. 22 (2009): 29–30. http://dx.doi.org/10.1021/cen-v087n022.p029.

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3

Ignacio, Arraño, Pizarro Marisol, Covarrubias Camila, and Contreras A. Rodrigo. "Kinetic Approach of Saltiness Perception." Journal of Advanced Chemical Sciences 10, no. 2 (2024): 795–96. http://dx.doi.org/10.30799/jacs.258.24100201.

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The perception of saltiness is mediated by sodium receptors in the oral cavity, primarily epithelial sodium channels (ENaC). This study investigates the kinetic and thermodynamic properties of various salt solutions (NaCl, KCl, MgSO₄, NaCl + KCl, NaCl + monosodium glutamate (MSG)) to understand their impact on saltiness perception. Solutions were evaluated by a trained panel using a reference scale. Michaelis-Menten constant (Km), maximum intensity (Imax), and Gibbs free energy (∆G’) were calculated for each solution. Results indicate that NaCl and NaCl + MSG have the highest saltiness percept

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4

Jing, Yifei, Kentaro Watanabe, Tatsukichi Watanabe, Shunsuke Kimura, and Kiyoshi Toko. "Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect." Sensors 23, no. 6 (2023): 3178. http://dx.doi.org/10.3390/s23063178.

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The saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect. In a previous study, sensor electrodes based on lipid/polymer membrane with Na+ ionophore have been proposed to quantify the saltiness enhanced by branched-chain amino acids (BCAAs), citric acid, and tartaric acid. In this study, we developed a new saltiness sensor with the lipid/polymer membrane to

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5

Nakatani, Futa, Tomofumi Ienaga, Xiao Wu, et al. "Development of a Sensor with a Lipid/Polymer Membrane Comprising Na+ Ionophores to Evaluate the Saltiness Enhancement Effect." Sensors 19, no. 23 (2019): 5251. http://dx.doi.org/10.3390/s19235251.

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The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of the five basic tastes, which is realized by the lipid/polymer membranes. In this study, we developed

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6

Barinaga, M. "The secret of saltiness." Science 254, no. 5032 (1991): 654–55. http://dx.doi.org/10.1126/science.1948045.

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7

Kitson, Olivia, Kay Rutherfurd-Markwick, Andrew Foskett, et al. "Sensory Perception of an Oral Rehydration Solution during Exercise in the Heat." Nutrients 13, no. 10 (2021): 3313. http://dx.doi.org/10.3390/nu13103313.

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Prolonged exercise in the heat elicits a number of physiological changes as glycogen stores are low and water and electrolytes are lost through sweat. However, it is unclear whether these changes provoke an increase in liking of saltiness and, therefore, palatability of an oral rehydration solution (ORS). Twenty-seven recreationally active participants (n = 13 males; n = 14 females) completed sensory analysis of an ORS, a traditional sports drink (TS), and a flavored water placebo (PL) at rest and during 60 min (3 × 20-min bouts) of cycling exercise at 70% age-predicted maximum heart rate (HRm

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8

Gurdian, Cristhiam E., Damir D. Torrico, Bin Li, and Witoon Prinyawiwatkul. "Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips." Foods 10, no. 4 (2021): 886. http://dx.doi.org/10.3390/foods10040886.

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Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point

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9

Moss, Rachael, Cassie Fisher, Mackenzie Gorman, et al. "Effect of Piperine on Saltiness Perception." Foods 12, no. 2 (2023): 296. http://dx.doi.org/10.3390/foods12020296.

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Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste. The objective of this study was: firstly, to determine the detection threshold of piperine (n = 72), secondly to evaluate piperine’s influence on saltiness perception in model solutions (n = 78), and lastly to identify piperine’s effect on sensory perception of low sodium soup using temporal check-all-that-apply (TCATA; n = 75). The group mea

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10

Doan, Ngoc Thuc Trinh, Huu Lan Nguyen, Thi Ngoc Huong Nguyen, Huu Thinh Pham, Quoc Dat Lai, and Hoang Dung Nguyen. "Salt origin and their saltiness: A time-intensity sensory characterization." Vietnam Journal of Science and Technology 61, no. 1 (2023): 36–46. http://dx.doi.org/10.15625/2525-2518/16293.

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Excessive salt consumption has been found to cause many negative effects on human health. To date, many researches have been conducted to reduce the sodium content of the diet. This study focused on the comparison of saltiness intensity and other parameters in time-intensity curves of four commercial grain salts in four regions of Viet Nam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one flower salt in Sa Huynh and a control sample with two particle sizes of 1-2 mm and 2-3 mm to find out their taste perception characteristics. A modified sensory evaluation technique focusing on time-intensity wa

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11

Song, Shiqing, Yunpeng Cheng, Jingyi Wangzhang, et al. "Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking." Foods 13, no. 7 (2024): 995. http://dx.doi.org/10.3390/foods13070995.

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The objective of our study was to analyze and identify enzymatic peptides from straw mushrooms that can enhance salty taste with the aim of developing saltiness enhancement peptides to reduce salt intake and promote dietary health. We isolated taste-related peptides from the straw mushroom extract using ultrafiltration and identified them using UPLC-Q-TOF-MS/MS. The study found that the ultrafiltration fraction (500–2000 Da) of straw mushroom peptides had a saltiness enhancement effect, as revealed via subsequent E-tongue and sensory analyses. The ultrafiltration fractions (500–2000 Da) were f

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12

Thomas-Danguin, Thierry, Elisabeth Guichard, and Christian Salles. "Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review." Food & Function 10, no. 9 (2019): 5269–81. http://dx.doi.org/10.1039/c8fo02006j.

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13

Kuhar, Aleš, Mojca Korošec, Anja Bolha, Igor Pravst, and Hristo Hristov. "Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study." Foods 9, no. 9 (2020): 1172. http://dx.doi.org/10.3390/foods9091172.

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Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect o

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14

Zorrilla, S. E., and A. C. Rubiolo. "Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl." Food Science and Technology International 5, no. 3 (1999): 251–54. http://dx.doi.org/10.1177/108201329900500308.

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Fynbo cheeses salted with NaCl and with NaCl/KCl brine were evaluated for sensory characteristics over one month of ripening period. Samples were tested by a trained five-member panel. Semi-struc tured quantitative descriptive analysis scales were used to evaluate saltiness, bitterness, firmness and final quality. Typical values of saltiness and firmness were observed at 29 ripening days in the cheeses studied ( p < 0.05). Although slight bitterness was detected in cheeses salted with KCl/NaCl brine, both types of cheese were considered acceptable for commercialization ( p < 0.05).

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15

Tsai, Wang, Chang, and Tsai. "Enhancing Saltiness Perception Using Chitin Nanomaterials." Polymers 11, no. 4 (2019): 719. http://dx.doi.org/10.3390/polym11040719.

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In the present study, we prepared and characterized chitin nanomaterials with different diameters, lengths, and degree of deacetylation (DD), and investigated their capability for enhancing saltiness perception. Chitin was isolated from squid pens and transformed into chitin nanofiber (CNF), deacetylated chitin nanofiber (DACNF), and chitin nanocrystal (CNC) by ultrasonication, alkali treatment followed by ultrasonication and acid hydrolysis, respectively. The diameters of CNF, CNC and DACNF were 17.24 nm, 16.05 nm and 15.01 nm while the lengths were 1725.05 nm, 116.91 nm, and 1806.60 nm, resp

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16

Griffiths, T. W., and C. Cowan. "Consumer perception of saltiness in bacon." Proceedings of the British Society of Animal Production (1972) 1986 (March 1986): 87. http://dx.doi.org/10.1017/s0308229600015968.

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The recent COMA report has recommended that consideration be given to ways of reducing dietary salt intake. Common salt (NaCl) has traditionally been used as a preservative in the production of bacon and other cured meats and present official recommendations for curing result in bacon with around 4% NaCl in lean meat. With modern refrigeration and good hygiene such levels should be neicher necessary or desirable. The objective of this study was to measure the response of consumers to sliced bacon containing differing levels of salt using taste panels for initial screening followed by a consume

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17

Batenburg, Max, and Rob van der Velden. "Saltiness Enhancement by Savory Aroma Compounds." Journal of Food Science 76, no. 5 (2011): S280—S288. http://dx.doi.org/10.1111/j.1750-3841.2011.02198.x.

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18

Le Révérend, Benjamin J. D., Ian T. Norton, and Serafim Bakalis. "Modelling the human response to saltiness." Food & Function 4, no. 6 (2013): 880. http://dx.doi.org/10.1039/c3fo30106k.

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19

Lad, Mita, Louise Hewson, and Bettina Wolf. "Enhancing saltiness in emulsion based foods." Flavour 1, no. 1 (2012): 13. http://dx.doi.org/10.1186/2044-7248-1-13.

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20

Cael, B. B., and Raffaele Ferrari. "The ocean's saltiness and its overturning." Geophysical Research Letters 44, no. 4 (2017): 1886–91. http://dx.doi.org/10.1002/2016gl072223.

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21

RUUSUNEN, M., M. SÄRKKÄ-TIRKKONEN, and E. PUOLANNE. "Saltiness of coarsely ground cooked ham with reduced salt content." Agricultural and Food Science 10, no. 1 (2001): 27–32. http://dx.doi.org/10.23986/afsci.5676.

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When the salt content of food is reduced a lack of flavor is anticipated to be the greatest problem related to consumer acceptance. The aim of this study was to examine how much the salt content of cooked ham can be reduced without a significant effect on sensory saltiness. Hams made up of coarsely ground pork with added phosphate were prepared and the cooking loss was determined. The salt content of the hams were 1.1, 1.4, 1.7, 2.0, 2.3 and 2.6% NaCl. The saltiness intensity of cold hams was rated against a reference ham (1.7% NaCl) using a relative-to-standard scale. The cooking loss in ham

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22

Li, Yanlei, Zhili Wan, and Xiaoquan Yang. "Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic." Food & Function 10, no. 7 (2019): 4090–101. http://dx.doi.org/10.1039/c8fo02593b.

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23

Ketkaew, Chavis, Peerapong Wongthahan, and Amporn Sae-Eaw. "How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis." British Food Journal 123, no. 6 (2021): 2152–69. http://dx.doi.org/10.1108/bfj-07-2020-0578.

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PurposeHere the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.Design/methodology/approachThe study enrolled 100 participates, and three sauce colors (light brown, medium brown and dark brown) were used as treatments in this experimental design research. The data analysis was done by a structural equation modeling (SEM) approach with repeated measures.FindingsThe findings indicated that, for the medium and dark brown sauces, the final model revealed a positive effect of s

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24

Zhang, Xudong, Dongwei Guo, Jiquan Xue, Stavros Yanniotis, and Ioanna Mandala. "The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch." Food Funct. 8, no. 10 (2017): 3792–802. http://dx.doi.org/10.1039/c7fo01041a.

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25

Alam, Md Shahbaz, Ghulamuddin Sofi, and Hamiduddin. "Assessment of relative Salty taste of Unani drugs by serial dilution method and its relation with Mizaj and Pharmacological action." Bangladesh Journal of Medical Science 22, no. 1 (2023): 163–70. http://dx.doi.org/10.3329/bjms.v22i1.61873.

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Introduction: Mizaj-e-Advia (Temperament of drug) is the central concept for drug action in traditional Unani medicine. Mizaj-e- Advia is determined by different methods, of them Qiyas (Analogy) and Tajriba (Experimentation) are the conventional one. Tajriba is applied to confirm the Mizaj-e-Advia of drugs and Qiyas is undertaken by comparison of different physico-chemical properties of drug substances with a known comparator drug. Organoleptic characters i.e.colour, taste, smell, weight, texture, etc., are the most important determinants to predict Mizaj-e- Advia in humans. Taste is considere

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26

Morita, Rieko, Masanori Ohta, Yoko Umeki, Akiko Nanri, Takuya Tsuchihashi, and Hitomi Hayabuchi. "Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference." Nutrients 13, no. 2 (2021): 577. http://dx.doi.org/10.3390/nu13020577.

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Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preferen

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27

Javelosa, Judy, Kim Lorenz Detablan, Hazel Malayas, and Brian Focbit. "Level of Acceptability of Jarred Coconut Heart." Business Fora: Business and Allied Industries International Journal 5, no. 1 (2025): 51–58. https://doi.org/10.62718/vmca.bf-baiij.5.1.sc-0325-005.

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This study assessed the level of acceptability of jarred coconut heart among 50 Hotel and Restaurant Management (HRM) students from Iloilo State University of Fisheries Science and Technology in Dumangas, Iloilo. Conducted in a controlled food laboratory setting, the study utilized a purposive sampling technique to ensure that respondents possessed relevant knowledge in food preparation and sensory evaluation. A modified five-point Hedonic Scale was employed to measure acceptability in terms of odor, texture, color, saltiness, and overall perception. Data were analyzed using weighted mean and

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28

Park, Kyoo-Yong, and Pyong-In Yi. "Comparative Study of Taste Characteristics and Infiltration Water Quality Characteristics Based on Pu-erh Tea Production Areas and Manufacturing Methods." Korean Tea Society 31, no. 2 (2025): 111–20. https://doi.org/10.29225/jkts.2025.31.2.111.

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This study utilizes an electronic tongue and a multi-purpose water quality analyzer to compare and analyze taste characteristics and physicochemical properties of infusion extracts of Pu-erh tea based on different production regions and manufacturing methods. Electronic tongue analysis revealed distinct differences in sourness (AHS), saltiness (CTS), and umami (NMS) among the samples. While there were no significant differences among the production regions for ABT, LBT, WBT, contrasting characteristics were observed between AwPT and AsBT. Blended teas (LBT, AsBT) exhibited balanced and diverse

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29

Koliandris, Anne-Laure, Christophe Michon, Cécile Morris, et al. "Enhancement of Saltiness Perception in Hyperosmotic Solutions." Chemosensory Perception 4, no. 1-2 (2011): 9–15. http://dx.doi.org/10.1007/s12078-011-9083-7.

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30

Emorine, Marion, Chantal Septier, Isabelle Andriot, Christophe Martin, Christian Salles, and Thierry Thomas-Danguin. "Combined heterogeneous distribution of salt and aroma in food enhances salt perception." Food & Function 6, no. 5 (2015): 1449–59. http://dx.doi.org/10.1039/c4fo01067a.

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31

Jessen, Neusa, Albertino Damasceno, Patrícia Padrão, and Nuno Lunet. "Levels of Salt Reduction in Bread, Acceptability and Purchase Intention by Urban Mozambican Consumers." Foods 11, no. 3 (2022): 454. http://dx.doi.org/10.3390/foods11030454.

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Excess sodium (Na) consumption is implicated in several health problems, particularly hypertension, and bread is an important dietary source. We aimed to analyze perception of salt, acceptability, and purchase intention of low-salt and unsalted white bread by consumers in Mozambique. Sensory evaluation was performed using a triangular test (N = 42) to perceive if differences in saltiness were detected when comparing low-salt and unsalted with salt-reduced white bread. Nine-point hedonic and five-point purchase intention scales were used to measure acceptability and purchase intention, respecti

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32

Jiang, Qian, Jiayi Yan, Chen Song, et al. "Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake." Foods 14, no. 1 (2024): 19. https://doi.org/10.3390/foods14010019.

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Currently, high-salt diets have become one of the world’s biggest dietary crisis and long-term high-salt diets are seriously detrimental to human health. In response to this situation, the present study proposed a saltiness enhancement strategy using alginate, which is a dietary fibre from brown algae and has many health benefits, such as regulating intestinal microbiota, anti-hypertension and anti-obesity. The comparison of alginates with different viscosities showed that alginate of 1000–1500 cps at a concentration of 1.25 g/L could enhance the saltiness of NaCl solution by 11.5%. Then, a so

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33

Jeong, Yeon-Su, and Sin-Young Park. "Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder." Fermentation 11, no. 4 (2025): 218. https://doi.org/10.3390/fermentation11040218.

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In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added Citrus junos peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The quality analysis included pH, viscosity, CIE color, electronic nose, electronic tongue, and sensory evaluation. The pH of the samples significantly decreased with increasing CP levels (p < 0.05). Over time, the viscosity of the CP-added treatment groups was lower than that of the control (Con). The lightness (L* value) of CP-containing samples was significantly lower than that of the C

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34

Padavic-Callaghan, Karmela. "Enceladus's oceans may be right saltiness for life." New Scientist 255, no. 3397 (2022): 24. http://dx.doi.org/10.1016/s0262-4079(22)01344-6.

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35

Chokumnoyporn, Napapan, Sujinda Sriwattana, Yuthana Phimolsiripol, Damir Dennis Torrico, and Witoon Prinyawiwatkul. "Soy sauce odour induces and enhances saltiness perception." International Journal of Food Science & Technology 50, no. 10 (2015): 2215–21. http://dx.doi.org/10.1111/ijfs.12885.

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36

McCutcheon, N. Bruce. "Human psychophysical studies of saltiness suppression by amiloride." Physiology & Behavior 51, no. 5 (1992): 1069–74. http://dx.doi.org/10.1016/0031-9384(92)90094-i.

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37

Kato, Miwako. "The saltiness sense changes with drinking water load." Proceedings of the Annual Convention of the Japanese Psychological Association 79 (September 22, 2015): 1PM—061–1PM—061. http://dx.doi.org/10.4992/pacjpa.79.0_1pm-061.

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38

Emorine, M., C. Septier, T. Thomas-Danguin, and C. Salles. "Ham Particle Size Influences Saltiness Perception in Flans." Journal of Food Science 79, no. 4 (2014): S693—S696. http://dx.doi.org/10.1111/1750-3841.12399.

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39

Hong Le Bao, Tram, Siree Chaiseri, and Yaowapa Lorjaroenphon. "Potential of Szechuan pepper as a saltiness enhancer." International Journal of Food Properties 21, no. 1 (2018): 533–45. http://dx.doi.org/10.1080/10942912.2018.1425704.

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40

Bigiani, Albertino. "The origin of saltiness: oral detection of NaCl." Current Opinion in Physiology 19 (February 2021): 156–61. http://dx.doi.org/10.1016/j.cophys.2020.11.006.

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41

Bala, Sahima, and Rabah Bensaid. "Degradation of soil quality in greenhouses in the Saharan zone. Case of the region of Biskra (south-east Algeria)." Lebanese Science Journal 19, no. 3 (2018): 389–99. http://dx.doi.org/10.22453/lsj-019.3.389399.

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In the region of Biskra, one saw to be born in about ten years an important basin of production of which one says that he/it is the first in Algeria for the cultures under abris; avec more of more than 1400ha.Long-term, one attends the deterioration of the quality of the agricultural production and a deterioration of soils under the effect of the saltiness. In this context, our work is about the saltiness of soils under greenhouse tothe level of the experimental station of the Technical institute of the Development of the agronomy Of the Sahara (I.T.D.A.S) of Ain Benoui to 10km Southbound west

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42

Li, Xiang-Ao, Baohua Kong, Rongxin Wen, Huiping Wang, Mengtong Li, and Qian Chen. "Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles." Foods 11, no. 5 (2022): 650. http://dx.doi.org/10.3390/foods11050650.

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The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were hi

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43

Lee, Yang-Sook, and Suyeon Park. "The Characteristics of Post-Fermentation Tea Based on Extraction Conditions after Using an Electronic Tongue." Korean Tea Society 31, no. 2 (2025): 101–10. https://doi.org/10.29225/jkts.2025.31.2.101.

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Using an electronic tongue, we analyzed the samples of post-fermented tea made from four types under different extraction conditions. The results showed that Boseong Ttoek tea had the highest saltiness when boiled for 10 minutes. Post-fermented Pu-erh tea exhibited a noticeable increase in umami when boiled for 10 minutes, but raw Pu-erh tea showed relatively balanced taste values. However, when boiled for 10 minutes, the saltiness of raw Pu-erh tea increased sharply while umami decreased, indicating a loss of flavor balance with longer boiling. Among the different preparation methods, Hadong

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Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi, and Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue." Metabolites 9, no. 1 (2018): 1. http://dx.doi.org/10.3390/metabo9010001.

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To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of

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Ariawan, Ahmad Bayu, and Harapin Hafid. "Kualitas Fisik dan Organoleptik Telur Asin dari Berbagai Jenis Telur Unggas." JURNAL GALUNG TROPIKA 10, no. 2 (2021): 221–33. http://dx.doi.org/10.31850/jgt.v10i2.790.

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Salted egg is an egg preservation product that aims to improve the taste, aroma, appearance of the yolk, and color through salt diffusion into the egg. This study aims to compare various types of eggs on the physical and organoleptic qualities of salted eggs. This study used a completely randomized design (CRD) consisting of 4 treatments, namely duck eggs (P0), broiler eggs (P1), free-range chicken eggs (P2), and duck eggs (P3). Parameters measured in this study were egg yolk and white pH, egg weight loss, and organoleptic quality. The results showed that using various types of eggs had a sign

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Zhang, Lili, Li Liang, Kaina Qiao, et al. "Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach." Foods 12, no. 3 (2023): 674. http://dx.doi.org/10.3390/foods12030674.

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A nontargeted fingerprinting approach combined with the chemometrics method and sensory analysis was used to assess the differences in taste-chemical compositions of chicken breast soup with different ages and their sensory qualities. The sensory evaluation results showed that the overall taste as well as the sourness, saltiness, and umami scores of the soup were increased with the age of chicken. Fifty-nine compounds were identified from four soup samples by liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (LC-QTOF-MS/MS), and their total content was the highest in the

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Gong, Jun, Hui Shen, Jin-yuan Zheng, et al. "Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation." RSC Advances 6, no. 51 (2016): 45689–95. http://dx.doi.org/10.1039/c6ra02931k.

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The smaller the euclidean distance of two samples in PCA map, the more similar their tastes were. The closest in euclidean distance of the five basic tastes from the flesh samples were NaCl and MSG, which means that umami and saltiness are the primary sensory attributes.

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Sahaba, Muh Alsere Bardian, Andi Besse Patadjai, and Kobajashi Togo Isamu. "ANALISIS SENSORIK, PROKSIMAT DAN ASAM LEMAK KEONG KOWOE DENGAN METODE PENGOLAHAN YANG BERBEDA." Jurnal Fish Protech 2, no. 1 (2019): 89. http://dx.doi.org/10.33772/jfp.v2i1.6484.

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AbstrakKeong kowoe adalah salah satu jenis moluska yang banyak dijumpai disungai, danau, rawa dan memiliki kandungan asam lemak yang baik untuk perkembangan otak dan mencegah penyakit jantung.Penelitian ini bertujuan untuk mengetahui nilai sensori, kandungan proksimat dan asam lemak pada keong kowoe dengan metode pengolahan yang berbeda.Penelitian ini menggunakan metode deskriptif, dengan 3 perlakuan. Penelitian ini meliputi uji sensorik, analisis proksimat dan asam lemak metode GC.Penilaian sensori meliputi aroma, warna, Flavor (keong), umami (gurih, enak), Saltiness (Asin) dan Tekstur. Hasil

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Sahaba, Muh Alsere Bardian, Andi Besse Patadjai, and Kobajashi Togo Isamu. "ANALISIS SENSORIK, PROKSIMAT DAN ASAM LEMAK KEONG KOWOE DENGAN METODE PENGOLAHAN YANG BERBEDA." Jurnal Fish Protech 2, no. 1 (2019): 89. http://dx.doi.org/10.33772/jfp.v2i1.6484.

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Abstract:

AbstrakKeong kowoe adalah salah satu jenis moluska yang banyak dijumpai disungai, danau, rawa dan memiliki kandungan asam lemak yang baik untuk perkembangan otak dan mencegah penyakit jantung.Penelitian ini bertujuan untuk mengetahui nilai sensori, kandungan proksimat dan asam lemak pada keong kowoe dengan metode pengolahan yang berbeda.Penelitian ini menggunakan metode deskriptif, dengan 3 perlakuan. Penelitian ini meliputi uji sensorik, analisis proksimat dan asam lemak metode GC.Penilaian sensori meliputi aroma, warna, Flavor (keong), umami (gurih, enak), Saltiness (Asin) dan Tekstur. Hasil

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NIKKUNI, Sayuki. "Change of Saltiness During Fermentation and Ripening of Miso." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, no. 3 (1997): 176–81. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.176.

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