EFFECT OF QUANTITY CONSUMED ON MEASURES OF LIKING FOR SALT CONCENTRATIONS IN SOUP

1745-459X

Blackwell Publishing Journal Backfiles 1879-2005

Chemistry and Pharmacology

Process Engineering, Biotechnology, Nutrition Technology

Two studies are reported on the effect ofingestion on the relative-to-ideal ratings of salt in soup. In the first study there was a reduction in the measure of ideal concentration from pre- to post-ingestion, with subjects consuming the soups ad libitum. However, a measure of ideal concentration derived from several small samples presented in each session agreed well with the final post-ingestion ideal. A measure of most preferred concentration of salt based on total soup consumption was unrelated to the other measures.In the second experiment, the post-ingestion decrease in most preferred salt concentration was replicated when subjects consumed a fixed quantity of soup. The post-ingestion ideal was similar to that derived from rating either several small samples in one session or one single small sample per session.

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