Ad libitum preferences for salt in chicken broth

Abstract

Two ad libitum preferences methods were used by twenty younger (17–32 yr) and twenty older (36–66 yr) subjects for salting chicken broth with sodium chloride (NaCI), monosodium glutamate (MSG), potassium chloride (KCI), glycinamide hydrochloride (GLY), and selected combinations of these compounds. Ad libitum addition via salt shakers, while simulating normal table usage, was inaccurate for certain salt mixtures which were emitted from the shakers in different ratios. Additions via solutions of highly-salted broth were more accurate and reproducible. Only NaCI, MSG, and the mixture of the two were acceptable due to the bitterness of KCI and the metallic-sour taste of GLY. Higher amounts of all salts were added by older than by younger subjects: 15–60% more Na + and 104–135% more K +. By hedonic scaling, however, degree of liking across salt concentration was similar for the two groups.