Correlation between an Instrumental and Human Sensory Evaluation of Potassium Chloride-added Low-salt Soy Sauce

Abstract

The correlation between an evaluation with a sensory test by trained panelists and with an instrumental analysis by a liquid taste analyzer was examined for low-salt soy sauce. The difference in concentration of potassium chloride and sodium chloride could be discriminated with the liquid taste analyzer. A principal component analysis, Euclidean distance evaluation and PLS regression analysis were applied to the sensory test results. The results for the evaluation of soy sauce products by the liquid taste analyzer supported the sensory test results, suggesting the possibility of an objective instrumental evaluation.