Table 3. Saltiness enhancing activity of brewed and low-sodium soy sauce solutions containing 30 mM NaCl, as evaluated by sensory analysis and electronic tongue measurement

Sample	Perceived saltiness intensity (mM NaCl)	Perceived saltiness enhancing (%)	Salty sensor output value (mV)
NaCl	30.00±0.00a	00.00	0.00±0.00a
S-GS	35.96±2.98bc	19.87	1.60±0.02b
S-LS	36.35±3.33bc	21.15	4.88±0.04g
A-GS	38.27±3.73cd	27.56	2.29±0.03d
A-LS	39.42±3.70d	31.41	4.34±0.05f
B-GS	37.69±3.14cd	25.64	2.03±0.03c
B-LS	38.46±3.15cd	28.21	3.90±0.03e
C-GS	34.42±2.73b	14.74	2.32±0.04d
C-LS	36.35±3.63bc	21.15	4.31±0.05f

Mean±SD.
Means are significantly different within the same column at p<0.05 by Duncan’s multiple range test.