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

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 compare...