This research was supported by the Umami Manufacturers Association of Japan. The authors thank the following for their help: Shunsuke Hiraguri, Hide Ishii, Paul Maldonado, Gwen Newhall, Sharlene Vite, Benjamin Weitzel, and Karen Wilkins.
Defining a Taste by a Single Standard: Aspects of Salty and Umami Tastes
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 52, Issue 5, pages 1405–1409, September 1987
How to Cite
ISHII, R. and O'MAHONY, M. (1987), Defining a Taste by a Single Standard: Aspects of Salty and Umami Tastes. Journal of Food Science, 52: 1405–1409. doi: 10.1111/j.1365-2621.1987.tb14094.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/19/86; revised 10/31/86; accepted 2/27/87.
Descriptive analysis of foods involves the communication of sensory concepts which are defined using standard stimuli. The concept created by a single NaCl standard stimulus was measured as a set of probabilities. It was found not to be the same for each judge. Disagreement between judges can thus be caused by variations in conceptualization, as well as sensation. This has important implications for the definition of terms in descriptive analysis. The concept was found not to generalize to strong monosodium glutamate (MSG) stimuli which raises questions about reports that MSG tastes salty at high concentrations. Effects on the concept of context, time and variation of standards were also noted.