2004 Volume 58 Issue 1 Pages 64-70
Using taste sensor and sensory evaluation, we comprehensively evaluated six types of salts made with different processes through determination of inorganic components and response patterns. Ourresults showed that different contents of inorganic components were detected, engendering different response patterns in a taste sensor and evaluation by sensory tests. It is inferred that the taste sensor response patternis a new and useful tool for evaluating the quality of salt products available on the market.