Table 2.
Sensory evaluation of EWH
| Groupa | Substrate/Enzyme | Hydrolysis time (min) at 50/70 °C | Sensory evaluationb | ||||
|---|---|---|---|---|---|---|---|
| Bitterness | Spiciness (tongue feel) | Burnt taste | Fishy egg | ||||
| taste | odor | ||||||
| 4 | 20/12 | 20/120 | + | +++ | − | ++ | +++ |
| 6 | 20/3 | 100/120 | + | – | − | +− | + |
| 7 | 5/12 | 100/120 | + | ++ | − | + | ++ |
| 8 | 20/7.5 | 100/120 | + | +++ | − | ++ | +++ |
| 10 | 20/7.5 | 60/120 | + | ++ | − | + | ++ |
| 12 | 12.5/12 | 60/120 | + | + | ++ | +− | + |
| 14 | 12.5/7.5 | 100/120 | + | + | + | +− | + |
| 15 | 12.5/7.5 | 60/120 | + | − | + | +− | + |
aSensory evaluation of groups with hydrolysis rates above 9%
bEach element was represented by + and −. +: slightly, ++: moderate, +++: strong, −: weak, ––: none