Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels

Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea...

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Veröffentlicht in:	Food chemistry 2024-11, Vol.457, p.140136, Article 140136
Hauptverfasser:	Zhang, Lulu, Qiao, Zeyao, Wang, Jiajie, Liu, Shiqi, Li, Qianqian, Geng, Ruyi, Ma, Chao, Abd El-Aty, A.M., Nagib, Ashraf
Format:	Artikel
Sprache:	eng
Schlagworte:	Humans Litsea - chemistry Nanoparticles - chemistry Oleogel Organic Chemicals - chemistry Plant Extracts - chemistry Pungency Salt (NaCl) Saltiness intensity Seeds - chemistry Snacks Sodium Chloride - analysis Sodium Chloride - chemistry Sodium reduction Taste
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