title: Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits.
abstract: Little is known about the effect of serving temperature on saltiness perception in food products such as soups that are typically consumed at high temperature. This study focused on determining whether serving temperature modulates saltiness perception in soup-base products. Eight trained panelists and 62 untrained consumers were asked to rate saltiness intensities in salt water, chicken broth, and miso soup, with serving temperatures of 40, 50, 60, 70, and 80 °C. Neither trained nor untrained panelists were able to find significant difference in the saltiness intensity among salt water samples served at these five different temperatures. However, untrained consumers (but not trained panelists) rated chicken broth and miso soup to be significantly less salty when served at 70 and/or 80 °C compared to when served at 40 to 60 °C. There was an interaction between temperature-related perceived saltiness and preference; for example, consumers who preferred soups served at lower temperatures found soups served at higher temperatures to be less salty. Consumers who frequently consumed hot dishes rated soup samples served at 60 °C as saltier than consumers who consumed hot dishes less frequently. This study demonstrates that soup serving temperature and consumer dietary habits are influential factors affecting saltiness perception of soup.
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA; Department of Science and Technology Education for Life, Seoul National University of Education, Seoul 137-742, Republic of Korea.
authors.forename: Jeong-Weon
authors.initials: JW
authors.lastname: Kim
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
authors.forename: Shilpa S
authors.initials: SS
authors.lastname: Samant
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA; Department of Food Science and Nutrition, Dankook University, Yongin, Gyeonggi 448-701, Republic of Korea.
authors.forename: Yoojin
authors.initials: Y
authors.lastname: Seo
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA. Electronic address: hanseok@uark.edu.
authors.forename: Han-Seok
authors.initials: HS
authors.lastname: Seo
mesh_terms: D000328:Adult; D005247:Feeding Behavior; D005260:Female; D005518:Food Preferences; D006801:Humans; D008297:Male; D008460:Meat; D010465:Perception; D012964:Sodium; D017673:Sodium Chloride, Dietary; D045730:Soy Foods; D013649:Taste; D055697:Taste Perception; D013652:Taste Threshold; D013696:Temperature; D014867:Water
chemical_list: D017673:Sodium Chloride, Dietary; D014867:Water; D012964:Sodium
keywords: Dietary habit; Meal pattern; Saltiness perception; Serving temperature; Soup