Hatae Keiko, Takeutchi Fujio, Sakamoto Mariko, Ogasawara Yasushi, Akano Hirofumi
Dept. of Health and Nutrition, Wayo Women's Univ., Ichikawa 272-8533, Japan.
J Food Sci. 2009 May-Jul;74(4):S147-53. doi: 10.1111/j.1750-3841.2009.01116.x.
Interaction of saltiness and acidity at the threshold level was studied employing 35 to 40 young female panelists. As a 1st step, the detection and recognition thresholds of salt, rice vinegar, and rice black vinegar have been measured for each panelist. To investigate the above interaction, the thresholds have been again measured for each panelist of salt, but this time, vinegar at half the concentration of each panelist's detection threshold was added to the salt solution. Similar measurement has been performed for vinegars with salt at half the concentration of each panelist's detection threshold. The data analysis has been done in 2 ways, namely, (1) by using Student's t-test to detect the significant difference in average between the data with and without the added ingredient and (2) detecting significant deviations from zero in the individual shifts in 2 sensory tests among panelists who participated in the 2 measurements. In doing that, a conversion of the scale was necessary to correct the systematic skewness existing in the original data. As a result, both the detection and recognition thresholds of salt were decreased with the existence of the added vinegar ingredient (P < 0.001). This tendency was more pronounced with rice black vinegar than with rice vinegar. On the contrary, no significant changes in the threshold of both detection and recognition were observed when salt at the half concentration of the detection threshold was added to rice vinegar. The interaction therefore was found to be asymmetric.
研究人员使用35至40名年轻女性评审员，对阈值水平下的咸味和酸味相互作用进行了研究。第一步，测量了每位评审员对盐、米醋和米香醋的检测阈值和识别阈值。为了研究上述相互作用，再次测量了每位评审员对盐的阈值，但这次是在盐溶液中添加了浓度为每位评审员检测阈值一半的醋。对于醋，也进行了类似的测量，即在醋溶液中添加浓度为每位评审员检测阈值一半的盐。数据分析采用了两种方法，即：（1）使用学生t检验来检测添加成分前后数据平均值的显著差异；（2）检测参与两次测量的评审员在两次感官测试中个体变化与零的显著偏差。在进行分析时，需要对量表进行转换，以纠正原始数据中存在的系统偏差。结果表明，添加醋成分后，盐的检测阈值和识别阈值均降低（P < 0.001）。这种趋势在米香醋中比在米醋中更明显。相反，当在米醋中添加浓度为检测阈值一半的盐时，检测阈值和识别阈值均未观察到显著变化。因此，发现这种相互作用是不对称的。
