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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.