Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Diff...
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| Veröffentlicht in: | Food quality and preference 2009-04, Vol.20 (3), p.241-248 |
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| creator | Lawrence, G. Salles, C. Septier, C. Busch, J. Thomas-Danguin, T. |
| description | This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food. |
| doi_str_mv | 10.1016/j.foodqual.2008.10.004 |
| format | Article |
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In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. 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In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.</description><subject>aqueous concentrates</subject><subject>bitterness</subject><subject>consumer surveys</subject><subject>consumers</subject><subject>Enhancement</subject><subject>flavor</subject><subject>flavorings</subject><subject>Food engineering</subject><subject>Life Sciences</subject><subject>low sodium diet</subject><subject>model food systems</subject><subject>odor compounds</subject><subject>odor-induced taste perception</subject><subject>Odour-induced taste perception</subject><subject>rating scales</subject><subject>salt content</subject><subject>Saltiness</subject><subject>sensation</subject><subject>sensory evaluation</subject><subject>smell</subject><subject>sodium chloride</subject><subject>sourness</subject><subject>sweetness</subject><subject>taste sensitivity</subject><issn>0950-3293</issn><issn>1873-6343</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkMFOAyEURYnRxFr9BWXrYupjYJgZVzZGrUkTF7ZrQoGxNOOgQG268x_8Q79ExqpbVyQ397zHOwidEhgRIPxiNWqc069r2Y5ygCqFIwC2hwakKmnGKaP7aAB1ARnNa3qIjkJYAZASSD5Aswft1v7z_SPKEA22XTReqmhdFy7xGG_kFkeHTbeUnTI4yDbazoSQirh1m6wPsHKJ6iIOrl1_k8fooJFtMCc_7xDNb29m15Ns-nB3fz2eZoqRKmZ1znT6BldS0VI2C1qyWpdgJCULRrgCVqgF4xUhpGaLuuK6KJqSNaXOtWQsp0N0vpu7lK148fZZ-q1w0orJeCr6DHLOWcnhjaQu33WVdyF40_wBBETvUazEr0fRe-zz5DGBZzuwkU7IJ2-DmD_mQCiQoqoKWqTG1a5h0q1v1ngRlDXJl7beqCi0s_8t-QL91olY</recordid><startdate>20090401</startdate><enddate>20090401</enddate><creator>Lawrence, G.</creator><creator>Salles, C.</creator><creator>Septier, C.</creator><creator>Busch, J.</creator><creator>Thomas-Danguin, T.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0002-0407-9778</orcidid><orcidid>https://orcid.org/0000-0002-9756-355X</orcidid></search><sort><creationdate>20090401</creationdate><title>Odour–taste interactions: A way to enhance saltiness in low-salt content solutions</title><author>Lawrence, G. ; Salles, C. ; Septier, C. ; Busch, J. ; Thomas-Danguin, T.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-924d1706cac37afb3749d70ea31b416c045cb46811194b986d55f74f7d2da4423</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>aqueous concentrates</topic><topic>bitterness</topic><topic>consumer surveys</topic><topic>consumers</topic><topic>Enhancement</topic><topic>flavor</topic><topic>flavorings</topic><topic>Food engineering</topic><topic>Life Sciences</topic><topic>low sodium diet</topic><topic>model food systems</topic><topic>odor compounds</topic><topic>odor-induced taste perception</topic><topic>Odour-induced taste perception</topic><topic>rating scales</topic><topic>salt content</topic><topic>Saltiness</topic><topic>sensation</topic><topic>sensory evaluation</topic><topic>smell</topic><topic>sodium chloride</topic><topic>sourness</topic><topic>sweetness</topic><topic>taste sensitivity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lawrence, G.</creatorcontrib><creatorcontrib>Salles, C.</creatorcontrib><creatorcontrib>Septier, C.</creatorcontrib><creatorcontrib>Busch, J.</creatorcontrib><creatorcontrib>Thomas-Danguin, T.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>Food quality and preference</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lawrence, G.</au><au>Salles, C.</au><au>Septier, C.</au><au>Busch, J.</au><au>Thomas-Danguin, T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Odour–taste interactions: A way to enhance saltiness in low-salt content solutions</atitle><jtitle>Food quality and preference</jtitle><date>2009-04-01</date><risdate>2009</risdate><volume>20</volume><issue>3</issue><spage>241</spage><epage>248</epage><pages>241-248</pages><issn>0950-3293</issn><eissn>1873-6343</eissn><abstract>This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. 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| ispartof | Food quality and preference, 2009-04, Vol.20 (3), p.241-248 |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | aqueous concentrates bitterness consumer surveys consumers Enhancement flavor flavorings Food engineering Life Sciences low sodium diet model food systems odor compounds odor-induced taste perception Odour-induced taste perception rating scales salt content Saltiness sensation sensory evaluation smell sodium chloride sourness sweetness taste sensitivity |
| title | Odour–taste interactions: A way to enhance saltiness in low-salt content solutions |
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