We have previously studied the taste response of many kinds of dashi and soups, such as udon dashi, shirodashi, and shoga shoyu (soy sauce). In this study, the taste of “noodle soups” was scientifically analyzed using taste sensors. Thirteen types of noodle soups were used to measure taste responses in this study: five types of commercial dashi soy sauce (Koikuchi Shoyu),four types of dashi soy sauce (Usukuchi Shoyu),and four types of ramen soup. These samples were diluted with ultrapure water according to the respective manufacturers’ directions on package and multiple taste responses were quantified using the taste sensor, including bitter, sour, salty, umami and so on. In dashi soy sauce (Koikuchi Shoyu),differences in taste were observed among the products, with Koikuchi2 having less acidity and Koikuchi3 having more acidity and less saltiness and umami than Koikuchi1. In dashi soy sauce (Usukuchi Shoyu),the taste response of Usukuchi6 was comparable to that of Usukuchi7. Also, the taste response of Usukuchi6 was slightly more acidic and astringent than that of Usukuchi8,and less acidic, bitter, astringent, and bitter than that of Usukuchi9. In ramen soup10,the salt equivalent was low and the acidic and astringent taste stimuli were also weak. However, the taste was found to display high umami and salty tastes. On the other hand, the powdered ramen soup13 had different taste characteristics from the other soups. In addition, two ramen soups11 and 12 showed exactly the same taste response. From these findings, the taste sensor can scientifically clarify the differences in the taste response of noodle soups, and can be used for product development and quality assurance.
