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EFFECT OF QUANTITY CONSUMED ON MEASURES OF LIKING FOR SALT CONCENTRATIONS IN SOUP
Author(s) -
SHEPHERD R.,
FARLEIGH C.A.,
WHARF S.G.
Publication year - 1991
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1991.tb00516.x
Subject(s) - ingestion , food science , salt (chemistry) , mathematics , chemistry , zoology , psychology , biology , biochemistry
. Two studies are reported on the effect ofingestion on the relative‐to‐ideal ratings of salt in soup. In the first study there was a reduction in the measure of ideal concentration from pre‐ to post‐ingestion, with subjects consuming the soups ad libitum. However, a measure of ideal concentration derived from several small samples presented in each session agreed well with the final post‐ingestion ideal. A measure of most preferred concentration of salt based on total soup consumption was unrelated to the other measures. In the second experiment, the post‐ingestion decrease in most preferred salt concentration was replicated when subjects consumed a fixed quantity of soup. The post‐ingestion ideal was similar to that derived from rating either several small samples in one session or one single small sample per session.