Combined heterogeneous distribution of salt and aroma in food enhances salt perception

• Published in: Food & function Vol. 6; no. 5; pp. 1449 - 1459
• Main Authors: Emorine, Marion, Septier, Chantal, Andriot, Isabelle, Martin, Christophe, Salles, Christian, Thomas-Danguin, Thierry
• Format: Journal Article
• Language: English
• Published: England Cambridge : Royal Society of Chemistry 01.05.2015
• Subjects: Adult; cheeses; Female; Flavoring Agents - analysis; Food Analysis; Food and Nutrition; Food engineering; Food Preferences; ham; Humans; Life Sciences; Male; Middle Aged; Odorants - analysis; odors; saltiness; Smell; snacks; sodium; Sodium Chloride, Dietary - metabolism; taste; Taste Perception; umami; Young Adult; intensity; flavor; pulsatile stimulation; inhomogeneous spatial-distribution; sodium reduction; saltiness; taste-odor interactions; sweetness; products; acceptability

Aroma-taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for...