On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food
In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume f...
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| Veröffentlicht in: | Journal of food science 2010-05, Vol.75 (4), p.S245-S249 |
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| container_title | Journal of food science |
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| creator | Goh, S.M Leroux, B Groeneschild, C.A.G Busch, J.L.H.C |
| description | In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01597.x |
| format | Article |
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The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2010.01597.x</identifier><identifier>PMID: 20546428</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Agar - chemistry ; Air - analysis ; Air bubbles ; Biological and medical sciences ; bubbles ; Carbohydrates ; Chemical Phenomena ; Diet, Carbohydrate-Restricted - methods ; Diet, Sodium-Restricted - methods ; Dietary Sucrose ; Flavoring Agents - chemistry ; foam ; Food Additives - chemistry ; Food Analysis ; Food industries ; Food processing industry ; Food science ; Foods ; Fundamental and applied biological sciences. Psychology ; Gels ; Humans ; model food systems ; Models, Chemical ; Osmolar Concentration ; Perception ; saltiness ; sensory properties ; Sodium chloride ; Sodium Chloride, Dietary ; Studies ; Sucrose ; Sugar ; sweetness ; tastant excluded fillers ; Taste ; Texture ; Volume fraction ; Water - analysis</subject><ispartof>Journal of food science, 2010-05, Vol.75 (4), p.S245-S249</ispartof><rights>2010 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5537-8c05de3d0726c97038b5cdf642d717d8527b8b1c923ca4c8c7780e64925b953e3</citedby><cites>FETCH-LOGICAL-c5537-8c05de3d0726c97038b5cdf642d717d8527b8b1c923ca4c8c7780e64925b953e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2010.01597.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2010.01597.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22789129$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20546428$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Goh, S.M</creatorcontrib><creatorcontrib>Leroux, B</creatorcontrib><creatorcontrib>Groeneschild, C.A.G</creatorcontrib><creatorcontrib>Busch, J.L.H.C</creatorcontrib><title>On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.</description><subject>Agar - chemistry</subject><subject>Air - analysis</subject><subject>Air bubbles</subject><subject>Biological and medical sciences</subject><subject>bubbles</subject><subject>Carbohydrates</subject><subject>Chemical Phenomena</subject><subject>Diet, Carbohydrate-Restricted - methods</subject><subject>Diet, Sodium-Restricted - methods</subject><subject>Dietary Sucrose</subject><subject>Flavoring Agents - chemistry</subject><subject>foam</subject><subject>Food Additives - chemistry</subject><subject>Food Analysis</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Food science</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gels</subject><subject>Humans</subject><subject>model food systems</subject><subject>Models, Chemical</subject><subject>Osmolar Concentration</subject><subject>Perception</subject><subject>saltiness</subject><subject>sensory properties</subject><subject>Sodium chloride</subject><subject>Sodium Chloride, Dietary</subject><subject>Studies</subject><subject>Sucrose</subject><subject>Sugar</subject><subject>sweetness</subject><subject>tastant excluded fillers</subject><subject>Taste</subject><subject>Texture</subject><subject>Volume fraction</subject><subject>Water - analysis</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkV9v0zAUxSMEYmXwFcBCQuwlxX9z7Rck1LUDNJhQO403y7UdSEmTYSda9-3nLKVIPAB-sa_9O-de62QZInhK0nqzmRIQOGeSkynF6RYToWC6e5BNDg8PswnGlOaEcDjKnsS4wUPNisfZEcWCF5zKSba6aFD33aN5WXrbobZEKxM703RovrN177xDi6qufYiobdDyxvuu8TEi0zi0NHVX3VdJZtCn1vkaLdrWPc0elaaO_tl-P84uF_PV7H1-fnH2YfbuPLdCMMilxcJ55jDQwirATK6FdWUazAEBJwWFtVwTqyizhltpAST2BVdUrJVgnh1nr0ff69D-7H3s9LaK1te1aXzbRw2cF0QRwf9NMsY4phgSefJXkhRAGCiucEJf_oFu2j406cdaYA6AVTF0liNkQxtj8KW-DtXWhFtNsB7C1Bs9ZKaHzPQQpr4PU--S9Pnev19vvTsIf6WXgFd7wERr6jKYxlbxN0dBKkJV4t6O3E1V-9v_HkB_XJwuh2MyyEeDKnZ-dzAw4YcugIHQV5_P9Cn_ir_wK9CzxL8Y-dK02nwLaajLZbJmmEiWBJzdAb_VzqM</recordid><startdate>201005</startdate><enddate>201005</enddate><creator>Goh, S.M</creator><creator>Leroux, B</creator><creator>Groeneschild, C.A.G</creator><creator>Busch, J.L.H.C</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201005</creationdate><title>On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food</title><author>Goh, S.M ; Leroux, B ; Groeneschild, C.A.G ; Busch, J.L.H.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5537-8c05de3d0726c97038b5cdf642d717d8527b8b1c923ca4c8c7780e64925b953e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Agar - chemistry</topic><topic>Air - analysis</topic><topic>Air bubbles</topic><topic>Biological and medical sciences</topic><topic>bubbles</topic><topic>Carbohydrates</topic><topic>Chemical Phenomena</topic><topic>Diet, Carbohydrate-Restricted - methods</topic><topic>Diet, Sodium-Restricted - methods</topic><topic>Dietary Sucrose</topic><topic>Flavoring Agents - chemistry</topic><topic>foam</topic><topic>Food Additives - chemistry</topic><topic>Food Analysis</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Food science</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gels</topic><topic>Humans</topic><topic>model food systems</topic><topic>Models, Chemical</topic><topic>Osmolar Concentration</topic><topic>Perception</topic><topic>saltiness</topic><topic>sensory properties</topic><topic>Sodium chloride</topic><topic>Sodium Chloride, Dietary</topic><topic>Studies</topic><topic>Sucrose</topic><topic>Sugar</topic><topic>sweetness</topic><topic>tastant excluded fillers</topic><topic>Taste</topic><topic>Texture</topic><topic>Volume fraction</topic><topic>Water - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Goh, S.M</creatorcontrib><creatorcontrib>Leroux, B</creatorcontrib><creatorcontrib>Groeneschild, C.A.G</creatorcontrib><creatorcontrib>Busch, J.L.H.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Goh, S.M</au><au>Leroux, B</au><au>Groeneschild, C.A.G</au><au>Busch, J.L.H.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2010-05</date><risdate>2010</risdate><volume>75</volume><issue>4</issue><spage>S245</spage><epage>S249</epage><pages>S245-S249</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>20546428</pmid><doi>10.1111/j.1750-3841.2010.01597.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 2010-05, Vol.75 (4), p.S245-S249 |
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| subjects | Agar - chemistry Air - analysis Air bubbles Biological and medical sciences bubbles Carbohydrates Chemical Phenomena Diet, Carbohydrate-Restricted - methods Diet, Sodium-Restricted - methods Dietary Sucrose Flavoring Agents - chemistry foam Food Additives - chemistry Food Analysis Food industries Food processing industry Food science Foods Fundamental and applied biological sciences. Psychology Gels Humans model food systems Models, Chemical Osmolar Concentration Perception saltiness sensory properties Sodium chloride Sodium Chloride, Dietary Studies Sucrose Sugar sweetness tastant excluded fillers Taste Texture Volume fraction Water - analysis |
| title | On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food |
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