Threshold Values for Dilute Vinegar, Salt, and Mixed Salt and Vinegar Solutions

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  • 食酢希釈液と食塩水溶液の閾値および食酢と食塩の共存が閾値に及ぼす影響
  • ショクズ キシャクエキ ト ショクエン スイヨウエキ ノ イキチ オヨビ ショクズ ト ショクエン ノ キョウソン ガ イキチ ニ オヨボス エイキョウ

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The threshold values for dilute vinegar, salt, and mixed salt and vinegar solutions were studied by a sensory evaluation panel comprising female college students in their twenties. Although three kinds of vinegar solution converted into acetic acid concentration showed no significant difference in detection value, there was significant difference in the recognition value. The addition of salt at half the concentration of each person’s detection threshold value significantly lowered the detection threshold value for the vinegar solutions, but did not significantly affect the recognition threshold value for the vinegar solutions. The addition of vinegar at half the concentration of each person’s detection threshold value significantly lowered both the detection and recognition threshold values of the salt solutions. These results indicate that a low level of sourness strengthened the salty taste with a very low salt concentration.

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