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Bai C, Wang L, Li B, McClements DJ, Liu S, Li Y. Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39024566 DOI: 10.1021/acs.jafc.4c03721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
Reducing salt intake without affecting the saltiness perception remains a great challenge for the food industry. Herein, the demulsification of water droplets and air bubbles was controlled to modulate the release of sodium from oleogel-stabilized water-in-oil emulsions (OGEs) stabilized by monoglyceride crystals. The effect of monoglycerides with carbon chain length (glycerol monolaurate-GML, glyceryl monostearate-GMS, and glycerol monopalmitate-GMP) and homogenization methods (hand-shaking or high-speed blender) on sodium release and saltiness was investigated by in vitro and in vivo oral processing tests. Milky-white stable emulsions were formed with both water droplets and air bubbles dispersing in the oil phase, regardless of the selected homogenization methods. Air bubbles were more unstable than water droplets during oral digestion. GML OGEs with more and larger air bubbles and the lowest hardness exhibited the highest sodium release rate and the strongest saltiness, independent of homogenization methods. The balance between air bubbles and water droplets in the GMS and GMP OGEs caused slower sodium release and lower saltiness. Overall, the presence of air bubbles in NaCl-loaded W/O oleogel-based emulsions was shown to have important implications for tailoring their sodium release and saltiness.
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Affiliation(s)
- Chenmei Bai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ling Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
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2
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Hebishy E, Du H, Brito-Oliveira TC, Pinho SC, Miao S. Saltiness perception in gel-based food systems (gels and emulsion-filled gels). Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37933819 DOI: 10.1080/10408398.2023.2276331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been extensively studied. This article reviews the recent advances in salt perception in gel-based systems and provides a detailed analysis of the main factors affecting salt release. Strategies to enhance saltiness perception in gels and emulsion-filled gels are also reviewed. Saltiness perception can be improved through addition of biopolymers (proteins and polysaccharides) due to their ability to modulate texture and/or to adhere to or penetrate through the mucosal membrane on the tongue to prolong sodium retention. The composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. Food structure re-design can lead to control the level of interaction between the salt and other components and change the structure, which in turn affects the mobility and release of the salt. The change of ingredients/matrix can affect the texture of the product, highlighting the importance of sensory evaluation.
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Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri-food Technologies, National Centre for Food Manufacturing, College of Health and Science, University of Lincoln, Holbeach, Spalding, UK
| | - Han Du
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Thais C Brito-Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China
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3
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Sun X, Zhong K, Zhang D, Shi B, Wang H, Shi J, Li X, Battino M, Zou X, Zhao L. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems. Food Res Int 2023; 173:113277. [PMID: 37803590 DOI: 10.1016/j.foodres.2023.113277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/26/2023] [Accepted: 07/12/2023] [Indexed: 10/08/2023]
Abstract
The health concerns associated with high dietary sodium and the quest for a sensory experience have prompted the need for new strategies that can reduce the salt content of foods and have good acceptability. To investigate the cross-modal interaction effects of "má là" umami flavor (total of eight carriers) on the saltiness perception and effective sodium reduction in low-to-strong NaCl aqueous solutions (0.203 %-1.39 %) and oil-added systems (5 %, 10 %, 15 %, 20 %, 25 % canola oil, wt%), sixteen assessors were selected and two methods including saltiness intensity comparison with a category scale and rating with a generalized Labeled Magnitude Scale (gLMS) were used. The results showed PnSnUn carriers significantly enhance saltiness at moderate-to-strong NaCl solutions, and higher saltiness intensity with the addition of canola oil, especially at 25 % oil level. In addition, based on the developed Stevens' power function the sodium reduction was calculated, it was evident that two "má là" umami flavor combinations (one flavor combination was low "má", low "là" and moderate umami, and the other flavor combination with moderate "má", low "là" and moderate umami) were found to perform best with maximum sodium reduction of 18.88 % and 18 %, respectively, and when incorporating 25 % canola oil, the maximum sodium reduction raised by approximately 10 % (to 28.00 % and 28.42 %). This research not only confirmed the positive modulating effect of the "má là" umami flavor on saltiness perception in NaCl solutions, but also showed that the presence of oil further enhanced this effect. This work offered a new and promising insight into the development of foods with reduced sodium content while maintaining the saltiness properties.
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Affiliation(s)
- Xiaoxia Sun
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Di Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bolin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Houyin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xin Li
- Hengshun Vinegar Co., Ltd, Zhenjiang 212004, China
| | - Maurizio Battino
- School of Food and Biological Engineering and International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60121 Ancona, Italy
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
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4
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Wang J, Huang XH, Zhang YY, Li S, Dong X, Qin L. Effect of sodium salt on meat products and reduction sodium strategies - A review. Meat Sci 2023; 205:109296. [PMID: 37562267 DOI: 10.1016/j.meatsci.2023.109296] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/01/2023] [Accepted: 07/31/2023] [Indexed: 08/12/2023]
Abstract
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
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5
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Okamoto Y, Tayama K, Okada Y, Kurokawa M. Relationship between sensory saltiness intensity and added oil in low-viscosity and high-viscosity polymer solutions. J Texture Stud 2023; 54:85-91. [PMID: 36076343 DOI: 10.1111/jtxs.12716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 08/01/2022] [Accepted: 08/28/2022] [Indexed: 11/28/2022]
Abstract
Generally, the foods we usually eat are not only aqueous solutions, but also viscous solutions and solids. Therefore, it is interesting for us to explore how taste components are perceived in a viscous polymer solution. The relationship between the sensory evaluation of saltiness intensity, amount of added oil, and apparent viscosity was clarified in low-viscosity and high-viscosity polymer solutions. The study was conducted using samples containing corn oil, sodium chloride, and [xanthan gum] or [xanthan gum + locust bean gum] as a thickener. Oil was added to the viscous polymer solutions regardless of whether they were low- or high-viscosity, and saltiness intensity was evaluated as compared with a reference solution. The low-viscous polymer solutions with [xanthan gum] were perceived to be saltier than the high-viscous polymer solutions with [xanthan gum + LBG] as the amount of oil increased. The shear stress value gradually increased as the amount of oil increased in both the low-viscosity and the high-viscosity polymer solutions, as derived from the fluid constitutive equation. There was a correlation between saltiness intensity and apparent viscosity in both high- and low-viscosity polymer solutions. A coefficient of determination (R2 ) of 0.918 was obtained between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum] and that of 0.683 between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum+LBG]. The low-viscosity polymer solutions showed a saltier intensity as the amount of oil increased and a greater correlation with apparent viscosity, as compared with the high-viscosity polymer solutions.
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Affiliation(s)
- Yoko Okamoto
- Institute of OISHISA Science, Takamatsu-shi, Kagawa, Japan.,Former Hiroshima Shudo University, Hiroshima, Japan
| | - Kenji Tayama
- Former Hiroshima Shudo University, Hiroshima, Japan
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6
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The range and nutrient profile of alternative protein products sold in Australian supermarkets between 2014 and 2021. Int J Food Sci Nutr 2022; 73:1067-1079. [DOI: 10.1080/09637486.2022.2137786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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7
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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8
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The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions. Food Res Int 2022; 157:111287. [DOI: 10.1016/j.foodres.2022.111287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 03/29/2022] [Accepted: 04/21/2022] [Indexed: 01/11/2023]
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9
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Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105039] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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11
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Wang X, Ullah N, Shen Y, Sun Z, Wang X, Feng T, Zhang X, Huang Q, Xia S. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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13
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Cox GO, Lee SY. Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion Systems. J Food Sci 2018; 83:791-797. [PMID: 29509976 DOI: 10.1111/1750-3841.13941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 09/04/2017] [Accepted: 09/06/2017] [Indexed: 11/30/2022]
Abstract
Sodium and fat reduction in the diet are key factors in the nutrition management of hypertensive individuals. Several reduced and lower fat foods have higher amounts of sodium than their regular fat counterparts, which contradict sodium and fat reduction goals for hypertensive individuals. The objective of this research was to determine the threshold of sodium in a model reduced and low fat oil-in-water emulsion system analogous to salad dressings, so as to identify a reduction level of sodium that may not compromise consumer acceptability. Thirty panelists used the R-index by rating method to evaluate a model reduced fat emulsion system with 7 sodium concentrations (175, 200, 230, 265, 305, and 350 mg) and a model low fat emulsion system with 6 sodium concentrations (160, 170, 180, 190, and 200 mg). For both emulsion systems, 30 g servings of each concentration were presented to panelists. Panelists received 10 replicates of noise and signal samples for both fat levels. The group sodium threshold for the reduced and low fat emulsions was 241.11 and 183.56 mg, respectively. Results indicate saltiness perception is increased when fat content is decreased, and threshold for sodium in the reduced fat emulsion system is higher than the low fat emulsion system with lower fat content. Study findings show opportunities for sodium reduction in reduced and low fat food emulsion systems, particularly additional reductions of sodium without consumer detection. PRACTICAL APPLICATION Study results demonstrated sodium difference thresholds for the reduced and low fat emulsions were at levels lower than the mean sodium content found in comparable processed food emulsion systems. Results indicate sodium content can potentially be decreased in reduced and lower fat food emulsion systems without consumer detection. Having insight for where consumers are able to detect a difference in sodium levels within reduced and low fat food systems can contribute to a successful reduction of sodium in reduced and lower fat food systems and benefit individuals requiring reductions of sodium and fat in processed food systems.
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Affiliation(s)
- Ginnefer O Cox
- Univ. of Illinois, 905 S. Goodwin Ave., Urbana, Ill. 61801, U.S.A.,Univ. of Georgia, 305 Sanford Dr., Athens, Ga. 30602, U.S.A
| | - Soo-Yeun Lee
- Univ. of Illinois, 905 S. Goodwin Ave., Urbana, Ill. 61801, U.S.A
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14
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15
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Hoppu U, Hopia A, Pohjanheimo T, Rotola-Pukkila M, Mäkinen S, Pihlanto A, Sandell M. Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods 2017; 6:E103. [PMID: 29186893 PMCID: PMC5742771 DOI: 10.3390/foods6120103] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 11/22/2017] [Accepted: 11/23/2017] [Indexed: 12/14/2022] Open
Abstract
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.
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Affiliation(s)
- Ulla Hoppu
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
| | - Anu Hopia
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
| | | | | | - Sari Mäkinen
- Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland.
| | - Anne Pihlanto
- Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland.
| | - Mari Sandell
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
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16
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Cornelia M, Triyanti I, Prasetia T, Purnomo C. SENSORY EVALUATION AND CHARACTERIZATIONS OF EMULSION CONTAINING SODIUM CHLORIDE AND ITS APPLICATION IN CORN SOUP. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2016. [DOI: 10.6066/jtip.2016.27.2.157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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17
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Aubert B, Lima A, Le Révérend B. Biophysical basis of taste modulation by viscous solutions in humans. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Bolhuis DP, Newman LP, Keast RSJ. Effects of Salt and Fat Combinations on Taste Preference and Perception. Chem Senses 2015; 41:189-95. [PMID: 26708735 PMCID: PMC4776737 DOI: 10.1093/chemse/bjv079] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/08/2015] [Indexed: 12/29/2022] Open
Abstract
Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18–54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0–20%) and 5 different salt concentrations (0.04–2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Lisa P Newman
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Russell S J Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
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19
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Torrico DD, Carabante KM, Pujols KD, Chareonthaikij P, Prinyawiwatkul W. Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12924] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Damir D. Torrico
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Kennet M. Carabante
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Kairy D. Pujols
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Phantipha Chareonthaikij
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
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20
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Torrico DD, Prinyawiwatkul W. Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions. J Food Sci 2015. [PMID: 26199098 DOI: 10.1111/1750-3841.12945] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Limited research has been done to investigate saltiness and bitterness perceptions of NaCl, KCl, and caffeine in emulsion systems. Saltiness and bitterness intensities of emulsions prepared with different concentrations of oil [0% (that is, solution), 20%, 40%, canola oil] and different concentrations of 3 tastants (NaCl [0.5% to 1.0%], KCl [0.5% to 1.5%], and caffeine [0.05 to 0.15%]) were measured using the Spectrum™ descriptive method (N = 16) and the Electronic-tongue (E-tongue). Linear regression and the Stevens' power law were used to model the taste intensities against the tastant concentrations. From the descriptive data, saltiness intensities in emulsions were higher than solutions, demonstrating a saltiness-enhancing effect imparted by oil. Bitterness intensities in emulsions were lower compared to those of solutions for caffeine, but they were similar for KCl. This demonstrated that oil suppressed bitterness for caffeine. E-tongue saltiness measurements were corresponding to those of the descriptive data; however, E-tongue bitterness intensities of KCl showed an opposite pattern.
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Affiliation(s)
- Damir Dennis Torrico
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803-4200, U.S.A
| | - Witoon Prinyawiwatkul
- Faculty of Veterinary and Agricultural Sciences, Food and Wine Science, The University of Melbourne, Parkville, 3010, VIC, Australia
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