Rosett, TR; Kendregan, SL; Klein, BP*

Journal of Food Science [J. FOOD SCI.], vol. 62, no. 1, pp. 190-193, Feb 1997

Ten tomato soups were prepared with deionized, distilled water, skim or whole milk, or deionized, distilled water with added fat (corn oil), protein (calcium caseinate), and/or minerals (NaCl, KCl, CaCl sub(2)) to equal the composition of whole milk. Tomato soups prepared with whole or skim milk were perceived as sweetest by a sensory panel of 12 trained subjects. Salt taste was probably masked by sweetness from lactose in milk. Added minerals may have increased saltiness either by adding to total Na super(+) content or by freeing Na super(+) from other ingredients making it more available for perception. Saltiness was suppressed by added protein, which increased pH, and may have affected Na super(+) binding. Salt taste intensity correlated positively with tomato flavor.