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- W2066538224 abstract "The effect of an oil phase on the sensory intensity of the salt taste of NaCl in an oil/water emulsion was studied using the magnitude estimation technique. The perceived intensity of the salt taste of 0.9 wt % NaCl in emulsions containing 10 wt % egg yolk, 70 wt % oil and 20 wt % water was much higher than that of the aqueous solution without oil droplets at the same NaCl concentration. The salt taste of low-fat emulsion (35 wt % oil) was less intense than that of the high-fat emulsion (70 wt % oil) at the same NaCl concentration, suggesting that the sensory score depends on the oil content. The NaCl concentration measured in the water phase of the high-fat emulsion, containing 0.9 wt % NaCl, was 2.66 wt %. The sensory score of the high-fat emulsion, containing 0.9 wt % NaCl, was much lower than that of an aqueous solution of 2.66 wt % NaCl without oil droplets. These results suggest that the enhancing effect of an oil phase on the perceived intensity of the salt taste in an oil/water emulsion might be due to a combination of the concentrated NaCl in the water phase and the suppressed contact of NaCl to gustatory cells by the oil droplets." @default.
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- W2066538224 date "1999-11-01" @default.
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- W2066538224 title "ENHANCING EFFECT OF AN OIL PHASE ON THE SENSORY INTENSITY OF SALT TASTE OF NACL IN OIL/WATER EMULSIONS" @default.
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- W2066538224 doi "https://doi.org/10.1111/j.1745-4603.1999.tb01409.x" @default.
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