Sensory Characterization of Instant Tom Yum Soup

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Kamolnate Kitsawad
Nasara Tuntisripreecha


Instant tom yum soups are widely available in the market in various forms, powder, paste, and liquid. Despite the similarity in the use of key ingredients, each product is unique in flavor. The aim of this study was to characterize the sensory profile of instant tom yum soup. Descriptive analysis was performed to examine the sensory profiles of 12 instant tom yum soups. Sensory descriptors were generated; appearance (color, amount of oil, cloudiness), aroma (modified lime, pungent, lemon glass, chili paste, sugar-boiled banana puree), taste (bitterness, spiciness, saltiness, sourness, sweetness), flavor (rancid, herb, coconut milk, kaffir-lime, galangal, orange peel), texture (swallow ability, amount of particle, oily mouth feel).

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Kitsawad, K., & Tuntisripreecha, N. (2016). Sensory Characterization of Instant Tom Yum Soup. Applied Science and Engineering Progress, 9(2), 145–152. Retrieved from
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