ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ten tomato soups were prepared with deionized, distilled water, skim or whole milk, or deionized, distilled water with added fat (corn oil), protein (calcium caseinate), and/or minerals (NaCl, KCl, CaCl2) to equal the composition of whole milk. Tomato soups prepared with whole or skim milk were perceived as sweetest by a sensory panel of 12 trained subjects. Salt taste was probably masked by sweetness from lactose in milk. Added minerals may have increased saltiness either by adding to total Na+ content or by freeing Na+ from other ingredients making it more available for perception. Saltiness was suppressed by added protein, which increased pH, and may have affected Na+ binding. Salt taste intensity correlated positively with tomato flavor.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb04397.x
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