Table 5.

Percentage of JAR category choice by consumers across all dishes and recipes for adequacy of flavor, saltiness, and aftertaste (n = 163 consumers)

		Flavor				Saltiness				Aftertaste
Dish	Recipe	TL	JAR	TM	Sig a	TL	JAR	TM	Sig a	TL	JAR	TM	Sig a
RV	S	10.43	54.60	34.97	a	9.82	66.87	23.31	a	9.20	59.51	31.29	a
	R	20.86	50.92	28.22	a	22.09	68.10	9.82	b	15.95	60.12	23.93	a
	M	14.72	55.83	29.45	a	14.11	76.69	9.20	a	9.20	57.67	33.13	a
QB	S	14.11	60.12	25.77	a	15.34	63.80	20.86	a	9.82	57.67	32.52	a
	R	53.37	38.04	8.59	b	62.58	34.36	3.07	b	27.61	56.44	15.95	b
	M	23.93	61.35	14.72	c	27.61	66.87	5.52	c	14.11	60.12	25.77	a
SD	S	11.04	44.17	44.79	a	13.50	56.44	30.06	a	13.50	55.83	30.67	a
	R	31.29	39.88	28.83	b	28.83	61.35	9.82	b	19.63	61.35	19.02	a
	M	23.31	50.92	25.77	b	20.25	69.33	10.43	b	16.56	55.83	27.61	a
CR	S	17.18	39.26	43.56	a	47.24	42.33	10.43	a	11.04	50.92	38.04	a
	R	33.13	21.47	45.40	b	63.80	27.61	8.59	b	18.40	47.24	34.36	a
	M	36.20	30.67	33.13	b	57.06	36.20	6.75	b	15.34	56.44	28.22	a

S, Standard; R, reduced salt; M, MSG recipe; TL, too little; JAR, just about right; TM, too much.

^aDifferent letters (a, b, c) in Sig column indicate significant differences among the JAR scores distribution, determined using CMH method and Stuart–Maxwell as post‐hoc at family wise significance level of 0.05.