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. |