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Table 1 Result of the comparison test between low-fat peanut butter and full-fat model peanut butter

From: Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine

Sensory attributes

Score of full-fat model

Significance

Peanut flavour

0.24 ± 0.05

**

Saltiness

0.04 ± 0.04

NS

Sweetness

-0.03 ± 0.05

NS

Bitterness

-0.10 ± 0.05

NS

Thick flavour

0.15 ± 0.06

*

Aftertaste

0.16 ± 0.04

**

Continuity of taste

0.14 ± 0.04

**

Smoothiness

0.10 ± 0.08

NS

Viscosity

-0.01 ± 0.09

NS

Oiliness

0.23 ± 0.07

**

  1. Description of data: data was shown as means ± standard errors.
  2. Abbreviation: NS not significant.
  3. *p < 0.05; **p < 0.01.
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Flavour

ISSN: 2044-7248