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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.