Abstract
The way of presenting samples of taste tests of seasonings is an important factor to obtain the most dependable results of the tests. A sample is generally presented as it is or diluted with hot and cold water. But in the case of seasonings or foods which are not eaten by themselves, it is doubtful whether this method of presentation is proper or not.
We used six samples-mayonaise, butter, miso, soy sauce, sweet corn, and nori-tsukudani, and compared the general method with the method in which the samples were presented in the form they are actually eaten. The sensory test was given by five step score method and the data was studied by the analysis of variance.
By using carriers, the taste difference became larger in mayonaise, soy sauce and nori - tsukudani the taste difference became larger and the rank of taste changed in sweet corn. From these results we have noticed that careful consideration should be given to carriers selected and used in the sensory tests of seasonings.
