Effects of soil properties on Ma-Kwaen (Zanthoxylum limonella Alston.) extract for salty flavor enhancement
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This research aims to study soil properties that affect Zanthoxylum limonella Alston. extract in enhancing salty taste in two areas: Pha Pae Subdistrict, Mae Taeng District, and Saluang Subdistrict, Mae Rim District, Chiang Mai Province. Samples were collected and analyzed for their physical and chemical soil properties, and soil fertility was assessed. Sensory evaluation was conducted through tasting. It was found that the soil texture of Pha Pae Subdistrict is clay, while the soil of Saluang Subdistrict is sandy clay loam. The bulk density was 0.97 g cm-3 and 1.10 g cm-3, the field capacity was 2.21% and 2.28%, and the saturated hydraulic conductivity was 57.75 cm h-1 and 52.80 cm h-1, respectively. The soil pH was 5.27, indicating strong acidity in Pha Pae Subdistrict and 4.30, indicating extreme acidity in Saluang Subdistrict. Organic matter content was 4,530 g kg-1 and 4,560 g kg-1, total nitrogen was 0.23% and 0.23%, available phosphorus was 12.23 mg kg-1 and 8.97 mg kg-1, available potassium was 320 mg kg-1 and 140.40 mg kg-1, and extractable calcium and magnesium were 466.49 mg kg-1, 48.64 mg kg-1 and 156.32 mg kg-1, 25.54 mg kg-1, respectively. Soil abundance evaluation revealed a moderately high level in Pha Pae Subdistrict and a moderate level in Saluang Subdistrict. In Pha Pae Subdistrict, Z. limonella extract at a rate of 3% provided the saltiest feeling (p < 0.05). The extraction of Z. limonella for enhancing salty taste correlated with soil particle size in Saluang Subdistrict (p < 0.01).
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References
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