Table 4. Preference scores for aroma, taste, colour, mouthfeel and overall preference attributes of chicken soup with the addition of MSG or different mushroom protein hydrolysates.
| Sample | Colour | Aroma | Taste | Mouthfeel | Overall preference |
|---|---|---|---|---|---|
| Control | (5.1±1.7)a | (4.5±1.6)ab | (4.4±1.6)b | (4.7±1.7)ab | (4.6±1.5)ab |
| MSG | (5.3±1.7)a | (5.0±1.7)a | (5.5±1.8)a | (5.5±1.8)a | (5.6±1.6)a |
| Shiitake | (5.1±1.8)a | (3.9±1.8)b | (4.3±1.9)b | (4.4±2.0)b | (4.5±2.0)b |
| Oyster | (5.4±1.9)a | (4.6±1.7)ab | (4.5±1.9)b | (4.7±1.9)ab | (4.8±1.9)ab |
| Bunashimeji | (5.4±1.9)a | (4.7±2.0)ab | (4.7±1.9)ab | (4.8±1.9)ab | (4.9±1.9)ab |
| Enoki | (5.0±1.8)a | (4.4±1.8)ab | (4.1±1.6)b | (4.6±1.8)ab | (4.6±1.7)b |
Values are expressed as mean±S.D., N=58. Mean values in the same column with different letters in superscript are significantly different (p<0.05) using ANOVA. Preference score: 1=dislike extremely, 5=neither like nor dislike, 9=like extremely. Control=chicken soup without taste enhancer, MSG=monosodium glutamate