Electroencephalography and acceptance test to assess sodium reduction in tomato sauce: an exploratory research

• Published in: Emirates Journal of Food and Agriculture Vol. 32; no. 6; pp. 417 - 425
• Main Authors: Filho, Elson Rogerio Tavares, Esmerino, Erick Almeida, Santos-Junior, Valfredo de Almeida, Tavares, Eduardo Jose Soares, Castro, Renato Ortolani Marcondes de, Bolini, Helena Maria Andre
• Format: Journal Article
• Language: English
• Published: Sofia College of Food & Agriculture, United Arab Emirates University 01.06.2020; Pensoft Publishers
• Subjects: Acceptance tests; Chemical properties; Chloride; Composition; Consumption; EEG; Electrodes; Electroencephalography; Enhancers; Flavor enhancers; Flavors; Food; Food processing; Food testing; Ingestion; Methods; Monosodium glutamate; Potassium; Potassium chloride; Public health; Reinforcement; Salt; Sauces; Sensory evaluation; Sodium; Sodium (Nutrient); Sodium chloride; Sodium glutamate; Taste; Testing; Tomato sauces; Tomatoes; Umami; Variance analysis; Brazil
• ISSN: 2079-052X; 2079-0538
• DOI: 10.9755/ejfa.2020.v32.i6.2112

The association of excessive salt consumption with development of noncommunicable diseases has created initiatives for the reformulation of processed foods aiming to reduce the salt content. A neurophysiological and sensory approach provides valuable information to ensure that a reformulated product retains its acceptability to consumers. This study evaluated consumer perception during the ingestion of tomato sauce which was low in sodium by using an electroencephalogram and hedonic acceptance scale. Monosodium glutamate promoted a large increase in cortical activity and also generated a higher rate of acceptance. Disodium inosinate also promoted increased electrical activity and had a similar acceptance to sodium chloride. The sample containing potassium chloride without favor enhancer was the one that generated the least electrical activity and acceptance. The addition of favor enhancers--umami taste promoters--masks the sensory deffects of KCl and this effect seems to be related to increased electrical activity in brain regions related to taste and reward/pleasure. Keywords: Electrophysiology; Umami; Salt substitutes; Food choice; Neural response; Salt reduction Practical Application: Neural and sensory response data on salt substitution aim to provide information on how to reduce sodium in a product without compromising its acceptance by the consumer.