Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato Soups

摘要

Ten tomato soups were prepared with deionized, distilled water, skim or whole milk, or deionized, distilled water with added fat (corn oil), pro- tein (calcium caseinate), and/or minerals (NaCl, KCl, CaCl_2) to equal the composition of whole milk. Tomato soups prepared with whole or skim milk were perceived as sweetest by a sensory panel of 12 trained subjects. Salt taste was probably masked by sweetness from lactose in milk. Added minerals may have increased saltiness either by adding to total Na~+ content or by freeing Na~+ from other ingredients making it more available for perception. Saltiness was suppressed by added pro- tein, which increased pH, and may have affected Na~+ binding. Salt taste intensity correlated positively with tomato flavor.