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Table 2 Sensory characteristics of chicken consommé with added γ-Glu-Val-Gly

From: Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé

Sensory attributes

Control consomme

Consomme with γ-Glu-Val-Gly

Changed value

95% confidence interval

99% confidence interval

Significance

Total flavor

6.13 ± 0.72

6.31 ± 0.68

0.18 ± 0.60

0.28

0.36

N.S.

Total chicken/meaty flavor

5.26 ± 0.61

5.41 ± 0.59

0.14 ± 0.59

0.27

0.36

N.S.

Chicken flavor

4.82 ± 0.55

4.88 ± 0.78

0.06 ± 0.69

0.32

0.42

N.S.

Bones/marrow flavor

2.42 ± 0.85

2.63 ± 0.98

0.21 ± 1.14

0.53

0.69

N.S.

Roasted flavor

3.19 ± 1.03

3.12 ± 1.03

-0.07 ± 0.82

0.38

0.50

N.S.

Total vegetable flavor

3.56 ± 0.75

3.78 ± 0.81

0.22 ± 0.64

0.30

0.39

N.S.

Richness

4.01 ± 0.81

4.27 ± 0.94

0.27 ± 0.79

0.36

0.48

N.S.

Salty

2.73 ± 0.48

2.87 ± 0.73

0.13 ± 0.57

0.26

0.35

N.S.

Umami

2.84 ± 0.65

3.28 ± 0.67

0.43 ± 0.66

0.30

0.40

**

Viscosity

2.06 ± 0.65

2.22 ± 0.59

0.16 ± 0.40

0.18

0.24

N.S.

Mouthfulness

2.47 ± 0.70

2.92 ± 0.73

0.45 ± 0.69

0.32

0.42

**

Mouth coating

2.67 ± 0.66

2.94 ± 0.65

0.27 ± 0.56

0.26

0.34

*

Tongue coating

2.56 ± 0.82

2.72 ± 0.82

0.17 ± 0.68

0.32

0.42

N.S.

Salivating

2.42 ± 0.85

2.58 ± 0.83

0.16 ± 1.06

0.49

0.64

N.S.

Total trigeminal

2.76 ± 0.87

2.98 ± 0.73

0.23 ± 0.84

0.39

0.51

N.S.

Swelling perception of soft tissue

2.78 ± 0.79

2.87 ± 0.68

0.09 ± 0.76

1.48

0.46

N.S.

Total aftertaste

4.46 ± 0.60

4.54 ± 0.66

0.08 ± 0.64

0.29

0.38

N.S.

  1. Data was shown as means ± standard errors.
  2. N.S. not significant.
  3. *Significant at a 95% confidence level, **significant at a 99% confidence level.