The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content

• Published in: Food chemistry Vol. 145; no. 2014; pp. 437 - 444
• Main Authors: Boisard, Lauriane, Andriot, Isabelle, Martin, Christophe, Septier, Chantal, Boissard, Vanessa, Salles, Christian, Guichard, Elisabeth
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2014; Elsevier
• Subjects: 23Na NMR; Biological and medical sciences; Cations, Monovalent - analysis; Cheese - analysis; cheeses; Female; firmness; Flavour perception; Food Analysis - methods; Food and Nutrition; Food toxicology; foods; Free sodium ion; hardness; Humans; In-mouth sodium release; ingredients; Life Sciences; lipid content; Lipid/protein ratio; Lipids - analysis; Male; Medical sciences; Milk Proteins - analysis; Model cheese; nuclear magnetic resonance spectroscopy; odors; Perception; Salt content; saltiness; sodium; Sodium - analysis; sodium chloride; Sodium Chloride, Dietary - analysis; Taste; Texture; Toxicology; Free sodium ion; Salt content; In-mouth sodium release; Model cheese; Lipid/protein ratio; Flavour perception; Texture; 23Na NMR; Na NMR; Lipids; Protein; Oral cavity; Salt; Sodium; Content; Sodium ion; Perception; Models; Ratio; Release
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2013.08.049

•Model cheese composition affects sodium mobility and free sodium amount.•A lower lipid/protein ratio increased firmness, decreased sodium ions mobility.•A lower lipid/protein ratio decreased in vivo sodium release and saltiness. Reducing salt and lipid levels in foodstuffs without any effect on acc...