Abstract
The taste and palatability of onion soup samples containing various kinds of consommé were studied. The taste and palatability of onion soup samples were also compared between those containing fried onion and those containing deep-fried onion. Onion soup containing consommé with strong umami and body sense was found to have a more desirable taste and palatability. There was no significant difference in overall palatability between the soup samples prepared to the instant chicken consomme and instant beef consommé. The addition of fried onion to the consommé increased its sweetness, but did not markedly affect the sourness. Deep-fried onion was found not to be a suitable substitute for fried onion, because onion soup containing deep-fried onion had less sweetness, umami and body sense, and a darker color.
