Optimization of a sensory evaluation protocol for measuring the umami taste

• Published in: Food science and biotechnology Vol. 24; no. 4; pp. 1341 - 1347
• Main Authors: Chung, JinA, Chung, Seo-Jin, Shim, JiWon
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.08.2015; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Daucus; Food Science; Nutrition; Research Article; 식품과학; intensity; umami; sensory analysis; palate
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0172-2

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 45ºC were more effective palate cleansers than carrots and water at 18ºC.