Abstract
This study assesses the sensory characteristics of potassium lactate (PL) and examines the effect of PL, in combination with monosodium glutamate (MSG) and salt (NaCl), on the taste palatability by using a clear soup model. The taste characteristics of PL were defined by a trained panel (13-15 members) by using the semantic differential method. The effect of adding PL on the taste of the clear soup model was evaluated with Scehffé's paired comparison by same panel. In comparison with sodium lactate (SL), 0.4-0.8% PL solutions were characterized by a weakly salty and mild taste, and a slightly bitter taste. The taste characteristics of the PL and SL solutions were affected by temperature at relatively low concentrations (<1%). In combination with the five basic taste attributes, PL suppressed the original tastes, except for the sourness of the acetic acid solution. As the PL concentration was increased, the saltiness and sourness decreased, while the taste acceptability, pleasantness, and balance were increased in the clear soup containing 0.6% salt. These results indicate that PL played a role in balancing the tastes and produced pleasant taste characteristics.
