Abstract
This study examined commercially available salts' taste properties. The salts were used in preparation of four dishes: asazuke of cucumber, asazuke of Chinese cabbage, clear soup, and green soybean rice. The respective tastes of the salts in those prepared foods differed from those of the salts alone. We evaluated the salt taste in those dishes using sensory evaluations and a taste sensor. Sensory evaluations assessed four taste parameters: saltiness, mildness, unpleasantness, and palatability. Differences of the salt samples affected the perception of saltiness. Results of taste sensor analyses showed that monosodium glutamate (MSG) affected response patterns toward the salt solution.
