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Sensory evaluation of water-soluble extract (WSE), ultrafiltration, and nanofiltration fractions in both water and model chicken broth.
| Sample | Water | Model Chicken Broth |
|---|---|---|
| WSE | Umami, slight bitter | Mouthfulness, complexity |
| Fraction U-I | Slight umami, bitter | No kokumi sensation |
| Fraction U-II | Strong umami, bitter slight astringent | Richer, complexity, mouthfulness |
| Fraction U-N-III | Salty | No kokumi sensation |
