Gotowa bibliografia na temat „Saltiness intensity”

Excessive salt consumption has been found to cause many negative effects on human health. To date, many researches have been conducted to reduce the sodium content of the diet. This study focused on the comparison of saltiness intensity and other parameters in time-intensity curves of four commercial grain salts in four regions of Viet Nam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one flower salt in Sa Huynh and a control sample with two particle sizes of 1-2 mm and 2-3 mm to find out their taste perception characteristics. A modified sensory evaluation technique focusing on time-intensity was used to train a panel to evaluate the temporal profile of saltiness of salt crystals. The results showed a significant difference in the perception ability and time intensity of saltiness in salt products by region and particle size. Sensory measures exhibited the differences in the specificity of salt samples by region and a strong correlation with their physical properties. Sa Huynh flower salt and sea salt showed different characteristics compared to other salt samples with higher intensity of salty taste, faster time to reach the maximum intensity, and shorter duration of salt taste intensity. These results demonstrated that flower salt could reduce the level of sodium intake while maintaining the saltiness perception in products, which is a potential ingredient in food, spices, etc.

Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.

The perception of saltiness is mediated by sodium receptors in the oral cavity, primarily epithelial sodium channels (ENaC). This study investigates the kinetic and thermodynamic properties of various salt solutions (NaCl, KCl, MgSO₄, NaCl + KCl, NaCl + monosodium glutamate (MSG)) to understand their impact on saltiness perception. Solutions were evaluated by a trained panel using a reference scale. Michaelis-Menten constant (Km), maximum intensity (Imax), and Gibbs free energy (∆G’) were calculated for each solution. Results indicate that NaCl and NaCl + MSG have the highest saltiness perception, followed by NaCl + KCl and KCl, while MgSO₄ shows negligible saltiness. NaCl exhibited a lower Km compared to KCl, suggesting higher efficiency at lower concentrations. NaCl and MSG combination showed synergistic effects, enhancing saltiness perception. Lower ∆G’ values for NaCl and NaCl + MSG indicate higher affinity for sodium ions. These findings highlight the potential for using alternative salts to enhance saltiness perception while reducing sodium intake.

Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

PurposeHere the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.Design/methodology/approachThe study enrolled 100 participates, and three sauce colors (light brown, medium brown and dark brown) were used as treatments in this experimental design research. The data analysis was done by a structural equation modeling (SEM) approach with repeated measures.FindingsThe findings indicated that, for the medium and dark brown sauces, the final model revealed a positive effect of sauce color intensity on saltiness expectation, a positive impact of saltiness expectation on emotion and a positive impact of emotion on purchase intention with statistically indifferent factor loadings. Hence, both the medium and dark brown colors soy sauces were the preferred choices for consumers. However, for the light brown color, the test result was unsatisfactory.Originality/valueSeveral empirical studies have identified visual cues as useful for sodium reduction. However, from a marketing perspective, a causal relationship between the color intensity and a customer's purchase intention has not been explored in soy sauce products using an experimental design concept and SEM.

Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste. The objective of this study was: firstly, to determine the detection threshold of piperine (n = 72), secondly to evaluate piperine’s influence on saltiness perception in model solutions (n = 78), and lastly to identify piperine’s effect on sensory perception of low sodium soup using temporal check-all-that-apply (TCATA; n = 75). The group mean of the individual threshold was 0.55 ± 0.15 ppm. Piperine increased the saltiness perception of the model solutions, but it also increased the bitterness and decreased the sweetness of the solutions. The piperine significantly increased the saltiness intensity of the soups (evaluated using a generalized labelled magnitude), but during the TCATA task, the salty attribute was selected less for the soup with piperine than the control (based on the average proportion of selection). The TCATA indicated that the peppery attribute dominated the participants’ perception of the soup with piperine. More studies are needed to assess piperine’s cross-modal interactions.

When the salt content of food is reduced a lack of flavor is anticipated to be the greatest problem related to consumer acceptance. The aim of this study was to examine how much the salt content of cooked ham can be reduced without a significant effect on sensory saltiness. Hams made up of coarsely ground pork with added phosphate were prepared and the cooking loss was determined. The salt content of the hams were 1.1, 1.4, 1.7, 2.0, 2.3 and 2.6% NaCl. The saltiness intensity of cold hams was rated against a reference ham (1.7% NaCl) using a relative-to-standard scale. The cooking loss in ham made with 1.1% added salt was higher than in the other hams. The ham with 1.7% NaCl was rated as salty as the hams with 2.0 and 2.3% NaCl (P>0.05), but saltier than those with 1.1 and 1.4% (P0.05). The results of this study suggest that based on saltiness evaluations it is possible to reduce the salt content of cooked ham to 1.7% NaCl.;

ABSTRACT Objective This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools. Methods We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10-19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted. Results Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p<0.001). Preference for saltiness was associated with pre-obesity. Conclusion We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases.

Galvanic taste stimulation (GTS) is a non-invasive electrical stimulation of sensory nerves that induces, inhibits, and enhances taste sensation. It has been shown that the cathodal GTS taste enhancement effect occurs when only cathodal electrodes are attached in or near the mouth, while anodal GTS, whose anodal electrodes are attached in or near the mouth, induces an electrical taste sensation rather than taste enhancement. In the present study, we focused on the taste enhancement effect of anodal GTS, enhancing the salty taste produced by a sodium chloride (NaCl) aqueous solution during stimulation. In this study, GTS was applied to the chin rather than the inner mouth so as not to disturb natural eating and drinking behavior, according to a previous study. To demonstrate and quantitatively evaluate its enhancement effect, we conducted two psychophysical experiments in which subjects were asked to indicate the intensity of the saltiness perceived during electrical stimulation by adjusting the concentration of aqueous NaCl to achieve a solution of equivalent saltiness. We discovered that the perceived intensity increased as the current intensity applied to the chin increased. Moreover, the magnification ratios against the baseline exceeded 1 under all conditions of the NaCl aqueous solution. These results indicate that anodal GTS is effective in enhancing the salty taste of NaCl aqueous solutions.

Une consommation excessive de sel (NaCl) augmente considérablement le risque de maladies cardiovasculaires. Cependant, la consommation moyenne reste jusqu’à deux fois supérieure à la recommandation de l'OMS, qui est de 5 g par jour. La réduction de la consommation de sel est donc une priorité absolue pour prévenir les maladies non transmissibles telles que les maladies cardiovasculaires. Jusqu'à présent, l'industrie a déjà réussi à réduire les teneurs en sel de nombreux aliments commerciaux, mais la nécessité de poursuivre la réduction de la consommation de sel reste pressante. L'une des principales préoccupations est que les consommateurs augmentent leur consommation de Sel Discrétionnaire (SD) pour compenser la perte de goût, ce qui rendrait la reformulation des aliments moins efficace. Jusqu'à présent, l'utilisation du sel discrétionnaire a reçu peu d'attention et n'est pas clairement ciblée par les recommandations, bien qu'elle contribue significativement à la consommation globale de sel.Objectifs :Ce projet de thèse s'inscrit dans ce contexte ; il fait partie du projet global et multidisciplinaire Sal&Mieux (fondé par l'Agence Nationale de la Recherche), qui vise à identifier des leviers sur la façon d'optimiser l'utilisation du SD. Deux objectifs principaux ont été définis pour cette thèse : (i) mieux comprendre comment le SD interagit avec les matrices alimentaires, puis comment celui-ci est libérée dans la bouche en fonction de différentes pratiques d’assaisonnement ; (ii) identifier les conséquences en termes de goût salé et de la saveur ; le défi étant d'identifier les pratiques domestiques qui permettent d’optimiser un maximum l'utilisation du SD. L'hypothèse de base est que, selon le type d'aliment et les pratiques de salage, le SD interagit différemment avec la matrice alimentaire et est libéré dans la bouche selon divers schémas dynamiques qui déterminent la perception globale du goût salé.Méthodologie :Le travail de thèse était basé sur des approches expérimentales complémentaires suivant une voie transdisciplinaire. Premièrement, la Résonance Magnétique Nucléaire 23Na (RMN) et l'Imagerie Magnétique Nucléaire (IRM) ont été utilisées pour évaluer quantitativement l'interaction et la distribution du sodium pour une variété de matrices alimentaires (carottes, pâtes et poulet) et de pratiques de salage (moment de l'ajout de sel, forme des cristaux de sel, influence de l'ajout d'arôme). Deuxièmement, une évaluation sensorielle a été réalisée pour mettre en évidence les pratiques domestiques susceptibles d'améliorer la perception sensorielle du SD. En outre, la libération temporelle du sodium des produits alimentaires a également été contrôlée in vitro à l'aide d'un simulateur de bouche dédié.Résultats :Ce travail a permis de démontrer pour la première fois que la consommation discrétionnaire de sel pouvait être réduite grâce à certaines pratiques domestiques d'assaisonnement et ce pour une large gamme d'aliments réels. Nous avons observé que le salage après la cuisson, conduisait à une plus forte intensité salée par rapport au salage au début du processus de cuisson. Cette plus forte intensité du goût salé a été particulièrement observée lors de l'utilisation de sels commerciaux (sel de mer fin et fleur de sel). Nous avons démontré sur la matrice carotte que cette augmentation du goût salé était due à une distribution hétérogène du sel dans la matrice alimentaire lors du salage après cuisson. Cette distribution inhomogène induit une libération de sel très variable pendant la mastication, créant des pulse de sel qui sont connues pour renforcer le goût salé. Nous avons également démontré que l'utilisation d'arômes, dont certains disponibles au supermarché, pouvait renforcer l'intensité du goût salé d’aliments domestiques.En fin de compte, ces pratiques de salage peuvent contribuer de manière significative aux initiatives mondiales visant à réduire la consommation de sel
Excessive salt (NaCl) intake is known to increase dramatically the risk of cardiovascular diseases (CVDs). However, the average consumption is still twice the WHO recommendation of 5 g per day. Reducing salt intake is therefore a top priority to prevent non-communicable diseases such as CVDs. Thus far, the industry has already successfully lowered salt levels in many commercial foods but the need to pursue the reduction of salt intake remains pressing. A major concern is that consumers increase their use of discretionary salt (DS) to compensate for the loss of taste, which would make food reformulation less effective. The use of DS has received little attention so far and it is not clearly targeted by recommendations even though it contributes to salt intake.Objectives:This thesis project is anchored within this context; it is part of the global and multidisciplinary project Sal&Mieux (founded by the French ANR), which aims at identifying levers to be transferred in operational guidelines on how to optimize DS use. Two main objectives were defined for this PhD: (i) better understand how DS interacts with food matrices, then how it is released in the mouth depending on various seasoning practices; (ii) identify the consequences in terms of salty taste and flavor perception; the challenge being to identify the best domestic practices to optimize DS use. The core hypothesis is that, according to the type of food and the salting practices, DS interacts with the food matrix differently and is released in the mouth following various dynamic patterns that drive overall salty taste perception.Methodology:The thesis work was based on complementary experimental approaches following a transdisciplinary path. First, 23Na Nuclear Magnetic Resonance (NMR) and Magnetic Nuclear Imaging (MRI) were used to quantitatively evaluate the interaction and distribution of sodium for a variety of food matrices (carrots, pasta, and chicken) and salting practices (moment of salt addition, shape of salt crystals, influence of flavour addition). Second, sensory evaluation was performed to underline domestic practices that can increase sensory perception of DS. In addition, the temporal release of sodium from food products was also monitored in vitro using a dedicated mouth simulator.Results:This work demonstrated for the first time that discretionary salt consumption could be reduced by certain domestic seasoning practices, for a wide range of real foods. We observed that salting after cooking led to a higher saltiness intensity than salting at the beginning of the cooking process. This higher intensity of salty taste was particularly observed when using commercial salts (fine sea salt and fleur de sel). We demonstrated on the carrot matrix that this increase in salty taste was due to a heterogeneous distribution of salt in the food matrix during salting after cooking. This inhomogeneous distribution induces a highly variable release of salt during chewing, creating salt pulses that are known to enhance salty taste. We have also demonstrated that the use of flavourings, some of which are available in supermarkets, can reinforce the intensity of the salty taste of domestic foods.Ultimately, these salting practices can make a significant contribution to global initiatives to reduce salt consumption