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Optimization of a sensory evaluation protocol for measuring the umami taste

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Abstract

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.

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Authors and Affiliations

  1. Marketing Research Team, Sempio Foods Comany, Seoul, 100-728, Korea

    JinA Chung

  2. Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University, Seoul, 120-750, Korea

    Seo-Jin Chung & JiWon Shim

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  1. JinA Chung
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  2. Seo-Jin Chung
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  3. JiWon Shim
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Correspondence to Seo-Jin Chung.

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Chung, J., Chung, SJ. & Shim, J. Optimization of a sensory evaluation protocol for measuring the umami taste. Food Sci Biotechnol 24, 1341–1347 (2015). https://doi.org/10.1007/s10068-015-0172-2

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  • DOI: https://doi.org/10.1007/s10068-015-0172-2

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