Bonito Dashi (Soup Stock) Taste Analysis Using a Taste Sensor
- KIWITA
- Jan 15
- 2 min read
Updated: Jan 18
Bonito Dashi (Soup Stock) Taste Analysis
Using a Taste Sensor
Bonito soup stock prepared from commercially available katsuobushi (dried bonito flakes) was supplemented with UMO concentrated solution, and a taste analysis test was conducted.
● Test Samples
Sample 1(Left) : Bonito dashi (No UMO added)
Sample 2(Right) : Bonito dashi with 0.5% UMO concentrated solution
Note: UMO concentrated solution was mixed into water before heating the pot, and then the katsuobushi was boiled.
● Test Method
Samples were placed in measurement containers and left to settle before measurement.
● Measuring Equipment
Taste sensor SA402B (Intelligent Sensor Technology Inc.)
● Test Results
Comparison was made using Sample 1 (bonito dashi without UMO) as the reference. Results for Sample 2 (0.5% UMO added) are summarized below:
Umami/Body:The dashi with 0.5% UMO showed an increase in umami and body.
Saltiness & Umami:Slight increases in both saltiness and umami were observed with UMO addition.
Bitterness/Off-flavors:No differences were observed.
Acidity, Astringency, Stimuli, Bitter, Astringent taste:Values were below detectable limits and therefore not reported.
Key Differences Observed:
Umami/Body
Sample difference: 5.0
A difference of 0.5 is generally considered noticeable to taste-sensitive individuals.
Therefore, a difference of 5.0 indicates most people can detect the increased umami and body due to UMO addition.
Saltiness & Umami
Saltiness: Sample difference = 2.0
Umami: Sample difference = 1.5
Slight increases in saltiness and umami were observed with UMO.
Note: The slight increase in saltiness may cause some people to perceive the soup as slightly saltier.
Visual Observation:Even when comparing the prepared broths, the difference in dashi concentration is noticeable.
Supplementary Note:
A sample difference less than 0.5 is generally considered not perceptible by humans.
A difference of 0.5 may be noticed by taste-sensitive individuals, but not by everyone.
Report Date: September 10, 2015
(This summary was extracted from the official analytical test report.)
Note: This paper is translated from the following URL. The content is provided for reference on the scientific research of the raw material only. Whether APA raw materials are used or not, we hope this research will help increase understanding and awareness of body minerals.
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