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

Abstract

This study was conducted to investigate whether the saltiness of naengmyeon (NMS) and onmyeon soups (OMS) could be influenced by the addition of vinegar. The NMS samples were prepared by adding NaCl (at 0.25-1.0%) and v inegar (at 0, 0.5, or 1.0%) to cold beef s tock (10°C). Perceived saltiness was assessed by 41 panelists using a generalized labeled magnitude scale. The OMS samples were prepared by adding NaCl (at 0.5 or 1.0%) and vinegar (at 0.03-0.15%) to hot beef stock (60°C). Perceived saltiness was assessed using a two-alternative forced choice test with 56 panelists. Vinegar significantly increased the saltiness of NMS with 0.25 and 0.5% NaCl, but suppressed the saltiness of those with 0.75 and 1.0% NaCl. In the OMS samples, vinegar significantly enhanced the saltiness of soups with 0.5% NaCl, but the saltiness of those with 1.0% NaCl was enhanced only by 0.15% vinegar.