Table 3 Effect of eHISP on salty intensity of model broth containing various NaCl

NaCl conc. of samples (mmol/L)	Added amount of eHISP (%)	Perceived salty intensity (mmol/L)
30	0.1	33.86±3.111)d
	1.0	43.00±4.68c
	1.5	47.03±4.64b
	2.0	51.11±4.32a
40	0.1	43.26±3.86d
	1.0	49.49±3.57c
	1.5	53.88±4.08b
	2.0	60.25±5.09a
50	0.1	53.02±3.91d
	1.0	59.74±5.51c
	1.5	64.45±5.37b
	2.0	70.13±5.45a

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