In vivo sodium release related to salty perception during eating model cheeses of different textures

The objective of this study was to determine to what extent the ratio of fat/water, fat/protein or water/protein concentrations and texture may influence the release of sodium, saltiness perception and chewing behaviour during eating food. Cheese models were manufactured with two levels of shear int...

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Bibliographic Details
Published inInternational dairy journal Vol. 18; no. 9; pp. 956 - 963
Main Authors Phan, V.A., Yven, C., Lawrence, G., Chabanet, C., Reparet, J.M., Salles, C.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.09.2008
[Amsterdam]: Elsevier Science
Elsevier Science
Elsevier
Subjects
Agricultural sciences
Biological and medical sciences
consumer acceptance
flavor
Food industries
Fundamental and applied biological sciences. Psychology
in vivo studies
ingestion
Life Sciences
lipid content
mastication
Milk and cheese industries. Ice creams
model food systems
processed cheeses
protein content
saliva
saltiness
sodium
taste
texture
water content
In vivo
Sodium
Dairy industry
Dairy product
Perception
Cheese
Models
Texture
Release
ELECTROMYOGRAPHY
VOLATILE FLAVOR RELEASE
PECTIN
CONDUCTIVITY
STARCH
SYSTEMS
TASTE
FOODS
ORAL-PARAMETERS
MASTICATION
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Summary:The objective of this study was to determine to what extent the ratio of fat/water, fat/protein or water/protein concentrations and texture may influence the release of sodium, saltiness perception and chewing behaviour during eating food. Cheese models were manufactured with two levels of shear intensity and two different ratios of fat/water concentration. Sodium concentration in saliva, saltiness perception and masticatory parameters were evaluated for each subject and each product. The products made with high shear intensity released sodium more easily in the mouth during chewing, whilst high fat concentration contributed to reduce the release of sodium. Saltiness was only related to matrix composition (fat/water concentrations). Moreover, sodium release and saltiness perception were found to be correlated with several masticatory parameters. A model built with matrix composition variables showed that the water content influenced the sodium release and the fat content influenced saltiness, but with temporal differences during the chewing process.
Bibliography:http://dx.doi.org/10.1016/j.idairyj.2008.03.015
ObjectType-Article-1
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ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2008.03.015