@article{oai:air.repo.nii.ac.jp:00000898,
 author = {ISHIKAWA, Kyoko and SUGIMOTO, Maho and KUMAGAI, Masanori and MATSUNAGA, Ryuji},
 issue = {2},
 journal = {International Journal of the Society of Materials Engineering for Resources},
 month = {Mar},
 note = {This study examined commercially available salts'taste properties. The salts were used in preparation of four dishes: asazuke of cucumber, asazuke of Chinese cabbage, clear soup, and green soybean rice. The respective tastes of the salts in those prepared foods differed from those of the salts alone. We evaluated the parameters: saltiness, mildness, unpleasantness, and palatability. Differences of the salt samples affected the perception of saltiness. Results of taste sensor analyses showed that monosodium glutamate (MSG) affected response patterns toward the salt solution.},
 pages = {29--34},
 title = {Evaluation of Taste Properties of Commercially Available Salts},
 volume = {13},
 year = {2006}
}