Figure 8.

Effect of MRPs on human salt taste perception using quantitative descriptive analysis. (A) Effect of MRPs was assessed on salt taste using a quantitative descriptive analysis method and a 7-point intensity scale in a 0.3% model vegetable soup (Table 2). The soup without MRPs was presented as a control and given an intensity of 4 on a 7-point intensity scale. MRPs were added to the soup at 0.00001%, 0.00002%, 0.00005%, 0.0001%, 0.0002%, 0.001%, 0.005%, and 0.02%. The final salinity of the test solution was adjusted to 0.1 M NaCl. All samples were evaluated by 5–17 trained panelists. Values are presented as mean ± standard error of the mean (SEM) of relative salt intensity. *P < 0.025 and **P < 0.005 (Bonferroni adjusted). (B) Effect of GalA-MRP on salt taste using a quantitative descriptive analysis method and a 7-point intensity scale in a 0.15 M NaCl solution containing 50 × 10⁻⁶ M amiloride. Values are presented as mean ± SEM of relative salt intensity from 7 trained panelists. **P < 0.005; ***P < 0.001 (Bonferroni adjusted).