Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems

Ko, Jeongmin; Cho, Myung Hui; Shim, Jaesung; Kang, Choon Gil; Hong, Jae‐Hee

doi:10.1007/s10068-015-0220-y

Cited by 3 publications

(2 citation statements)

References 28 publications

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“…The participants were unaware of their assigned groups. Once the grouping was completed, the researchers prepared traditional Taiwanese-style thick soup (Figure 1) and innovative Taiwanese-style thick soup (Figure 2) in white porcelain bowls, ensuring the soup temperature was at 60 • C [2]. To prevent the participants from being influenced by the flavors of different samples during the experiment, they were instructed to rinse their mouths after tasting each sample.…”

Section: Methodsmentioning

confidence: 99%

“…Besides being tasty and nutritious, drinking soup can also provide health benefits to the human body, and diversified soups can make our lives better [1]. In particular, the addition of vinegar to soup can affect its taste [2]. Incorporating condiments alters the sensory attributes of food, including its color, texture, and aroma, thereby producing different sensory effects [3].…”

Section: Introductionmentioning

confidence: 99%

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Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts

Ker,

Lee,

Chen

et al. 2023

Nutrients

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The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers’ culinary preferences when presented with a choice between two contrasting types of vinegar—specifically, black vinegar and balsamic vinegar—as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants’ culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy.

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Section: Methodsmentioning

confidence: 99%