Abstract
The effects of bittern components on salt taste were assessed using sensory evaluation and taste sensors. Sensory tests detected the addition of potassium chloride and sodium sulfate at 0.08 ％ in 0.8 ％ of a sodium chloride solution. The salt solution taste became deeper concomitantly with the added quantity of those bittern components. Results show that magnesium sulfate at 0.04 ％ and magnesium chloride at 0.16 ％ in 0.8 ％ sodium chloride solution affected the taste. Bittern compounds decreased saltiness in accordance with the quantity of their addition. Taste sensor measurement results showed different response patterns for bitterness of magnesium sulfate and magnesium chloride from those of other solutions. These results suggest that bittern component variety and quantity affect the salt taste.
