Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Summary Associations of sodium intake with heart‐related problems are creating awareness towards reducing sodium. Potassium chloride (KCl), a substitute for sodium chloride (NaCl), has the disadvantage of imparting bitterness at high concentrations. We evaluated physical characteristics, taste perce...

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Veröffentlicht in:	International journal of food science & technology 2017-10, Vol.52 (10), p.2138-2147
Hauptverfasser:	Cerrato Rodriguez, Wilfredo Alejandro, Torrico, Damir Dennis, Osorio, Luis Fernando, Cardona, Jorge, Prinyawiwatkul, Witoon
Format:	Artikel
Sprache:	eng
Schlagworte:	Bitterness Emulsions Health claims KCl Oils & fats oil‐in‐water emulsion Olive oil Perception pH effects Physical characteristics Physical properties Potassium Potassium chloride Saltiness Salts sensory liking Sodium Sodium chloride sodium reduction Taste Taste perception Viscosity
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