This study was performed to develop lexicon to describe soy sauces using regular users (consumers) vs. culinary chefs, to perform product grouping using a free‐sorting task and to determine relationship among physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven terms (light, medium and dark brown colour, weak, medium and strong saltiness, sweetness, saltiness–sweetness, tasty/umami, and soy sauce and fermented aroma) were similar. For culinary chefs, three distinctive soy sauce groups based on brown colour (light, medium and dark brown) were identified, while two groups (light and medium dark brown) for regular users. From free‐sorting maps, both panels associated brown colour intensity with saltiness expectation/perception. From PCA biplots, both panels shared some similarities for sensory liking (colour, saltiness, flavour, overall liking) for soy sauces. This study suggested that brown colour intensities affected saltiness expectation/perception and were used for product grouping for soy sauces.

中文翻译：

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普通使用者和烹饪厨师评估的感官词汇以及棕色，咸味感知和感官喜好之间的关系：一例酱油

进行这项研究的目的是开发词汇表，用普通用户（消费者）与烹饪厨师来描述酱油，使用免费分类任务进行产品分组，并确定理化特性（颜色，％NaCl）与消费者对大豆的认识之间的关系调味料。两个小组都确定了18个描述酱油的术语，其中11个术语（浅色，中等和深棕色，咸，弱，中等和强咸，甜，咸甜），鲜美/鲜味以及酱油和发酵香气相似。对于烹饪厨师，确定了基于棕色（浅色，中度和深褐色）的三个独特的酱油组，而常规用户则分为两个组（浅色和中度深棕色）。在自由分类图上，两个面板都将棕色强度与咸味期望/感知相关联。从PCA双图，两个小组在酱油的感官喜好（颜色，咸味，风味，总体喜好）方面都有一些相似之处。这项研究表明，棕色强度会影响咸味的预期/感知，并被用于酱油的产品分组。