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Table 1 Sample pairs presented to assessors

From: Enhancing saltiness in emulsion based foods

Test

Sample

g salt/100 g product

Continuous product phase salt concentration/mol/L

Number of assessors judging this sample to be the saltier of the pair

P-value

PC1

Water

0.94

0.160

4

<0.0001

Water

1.21

0.207

37

PC2

o/w

0.63

0.160

14

0.0596

w/o/w

0.63

0.207

27

PC3

o/w soup

0.63

0.160

9

0.0004

w/o/w soup

0.63

0.207

32

PC4

o/w soup

0.63

0.160

25

0.1081

w/o/w soup

0.57

0.187

14

PC5

o/w soup

0.63

0.160

28

0.0095

 

w/o/w soup

0.50

0.166

11

 
  1. Samples for which P < 0.05 are considered significantly different.