11 research outputs found
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A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells
To develop a salt substitute with low sodium
content, the water-soluble components of seaweed, kelp,
clamshell, oyster shell, semen cassiae, cuttlefish bone, inula
flower, Arabia cowry shell, and sanna leaf were extracted
with water. The aqueous extracts of nine species of plants
and marine animal shells were obtained after drying the
plants and shells at 105 °C until achieving a constant
weight. The hedonic scale test revealed that the clamshell
and cuttlefish bone aqueous extracts tasted distinctly salty.
The result of the degree of difference test showed that the
1 % clamshell extract solution (m/v) and 0.6 % cuttlefish
bone extract solution (m/v) both had equivalent saltiness of
0.6 % NaCl (m/v). In contrast, the sodium content in the
cuttlefish bone extract solution was 27 % less than that in
a NaCl solution of the same degree of saltiness. Therefore,
a novel salt substitute will be developed in future studies in
accordance with the principles of bionics and a deep understanding
of the salty taste interactions among key salty
components in the cuttlefish bone extract
Physiological indicators of stress and meat and carcass characteristics in tail bitten slaughter pigs
Peer reviewe
Exploration of flavor familiarity effect in Korean and US consumersâ hot sauces perceptions
The present work explored how consumers' product perceptions differ when flavor familiarity with the product set varied. Half of the samples used in this study contained fermented ingredients (fermented red pepper or gochujang, a traditional Korean fermented soybean/red pepper paste), and the others were top selling hot sauce products in the US market. Free-choice profiling was performed by Korean and US consumers and was analyzed using GPA. Descriptive analysis was conducted and analyzed using PCA. While Korean and US consumers perceived product similarly along the first principal dimension which described distinctive sensory differences among the products, in the next principal dimension, it was found that these consumers perceived the products differently. Observations indicated that this discrepancy seemed to be originated from differences in flavor familiarity. This study showed flavor familiarity not only influences one's preference but also may influence perception of foods such as hot sauces