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Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold

Authors

  • Keiko Hatae,

    1. Author Hatae is with Dept. of Health and Nutrition, Wayo Women's Univ., Ichikawa 272-8533, Japan. Author Takeutchi is with Faculty of Science, Kyoto-Sangyo Univ., Kyoto 603-8555, Japan. Authors Sakamoto, Ogasawara, and Akano are with Mizkan Co. Ltd., Nakamura, Handa 475-8585, Japan. Direct inquiries to author Hatae (E-mail: hatae@wayo.ac.jp).
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  • Fujio Takeutchi,

    1. Author Hatae is with Dept. of Health and Nutrition, Wayo Women's Univ., Ichikawa 272-8533, Japan. Author Takeutchi is with Faculty of Science, Kyoto-Sangyo Univ., Kyoto 603-8555, Japan. Authors Sakamoto, Ogasawara, and Akano are with Mizkan Co. Ltd., Nakamura, Handa 475-8585, Japan. Direct inquiries to author Hatae (E-mail: hatae@wayo.ac.jp).
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  • Mariko Sakamoto,

    1. Author Hatae is with Dept. of Health and Nutrition, Wayo Women's Univ., Ichikawa 272-8533, Japan. Author Takeutchi is with Faculty of Science, Kyoto-Sangyo Univ., Kyoto 603-8555, Japan. Authors Sakamoto, Ogasawara, and Akano are with Mizkan Co. Ltd., Nakamura, Handa 475-8585, Japan. Direct inquiries to author Hatae (E-mail: hatae@wayo.ac.jp).
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  • Yasushi Ogasawara,

    1. Author Hatae is with Dept. of Health and Nutrition, Wayo Women's Univ., Ichikawa 272-8533, Japan. Author Takeutchi is with Faculty of Science, Kyoto-Sangyo Univ., Kyoto 603-8555, Japan. Authors Sakamoto, Ogasawara, and Akano are with Mizkan Co. Ltd., Nakamura, Handa 475-8585, Japan. Direct inquiries to author Hatae (E-mail: hatae@wayo.ac.jp).
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  • Hirofumi Akano

    1. Author Hatae is with Dept. of Health and Nutrition, Wayo Women's Univ., Ichikawa 272-8533, Japan. Author Takeutchi is with Faculty of Science, Kyoto-Sangyo Univ., Kyoto 603-8555, Japan. Authors Sakamoto, Ogasawara, and Akano are with Mizkan Co. Ltd., Nakamura, Handa 475-8585, Japan. Direct inquiries to author Hatae (E-mail: hatae@wayo.ac.jp).
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Abstract

ABSTRACT:  Interaction of saltiness and acidity at the threshold level was studied employing 35 to 40 young female panelists. As a 1st step, the detection and recognition thresholds of salt, rice vinegar, and rice black vinegar have been measured for each panelist. To investigate the above interaction, the thresholds have been again measured for each panelist of salt, but this time, vinegar at half the concentration of each panelist's detection threshold was added to the salt solution. Similar measurement has been performed for vinegars with salt at half the concentration of each panelist's detection threshold. The data analysis has been done in 2 ways, namely, (1) by using Student's t-test to detect the significant difference in average between the data with and without the added ingredient and (2) detecting significant deviations from zero in the individual shifts in 2 sensory tests among panelists who participated in the 2 measurements. In doing that, a conversion of the scale was necessary to correct the systematic skewness existing in the original data. As a result, both the detection and recognition thresholds of salt were decreased with the existence of the added vinegar ingredient (P < 0.001). This tendency was more pronounced with rice black vinegar than with rice vinegar. On the contrary, no significant changes in the threshold of both detection and recognition were observed when salt at the half concentration of the detection threshold was added to rice vinegar. The interaction therefore was found to be asymmetric.

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