Strategies to enhance saltiness in food involving cross modal interactions
| Autor: | Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Elisabeth Guichard, Lauriane Boisard, Christian Salles, Nizar Nasri |
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| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Université de Bourgogne (UB), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Absent, ProdInra, Archive Ouverte, Université de Bourgogne ( UB ), Guthrie, Brian, Beauchamp, Jonathan, Buettner, Andrea, Lavine, Barry K., Julien, Sabine, World Stevia Organization (WSO). INT. |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Taste
[CHIM.ANAL] Chemical Sciences/Analytical chemistry aroma sensory interactions [ SDV ] Life Sciences [q-bio] biology Chemistry media_common.quotation_subject [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition [SDV]Life Sciences [q-bio] aliment biology.organism_classification [SDV] Life Sciences [q-bio] [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition [CHIM.ANAL]Chemical Sciences/Analytical chemistry Perception [ CHIM.ANAL ] Chemical Sciences/Analytical chemistry Salty taste Food science [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Aroma salinité media_common |
| Zdroj: | 5. World Congress on Stevia 2013-Strategies to reduce sugar and salt 5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p 245. National Meeting of the American Chemical Society (ACS) 245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States Abstracts of Papers of the American Chemical Society Abstracts of Papers of the American Chemical Society, American Chemical Society, 2013, 245, pp.Meeting Abstract: 321-AGFD ACS, Advances in the Generation and Integration of Food Sensation and Cognition ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch003⟩ ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States. 2013 ACS Symposium Series ISBN: 9780841230699 5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, May 2013, Paris, France. 28 p., 2013 245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States. ACS-American Chemical Society, 245, 2013, Abstracts of Papers of the American Chemical Society 5. World Congress on Stevia 2013-Strategies to reduce sugar and salt, World Stevia Organization (WSO). INT., May 2013, Paris, France. 28 p (245)2013; 245. National Meeting of the American Chemical Society (ACS), Nouvelle-Orléans, Louisiane, USA, 2013-04-07-2013-04-11 The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. 〈10.1021/bk-2015-1191.ch003〉 |
| ISSN: | 0065-7727 |
| DOI: | 10.1021/bk-2015-1191.ch003⟩ |
| Popis: | A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found effective in low-salt content solid model cheese, but texture dependant. A significant saltiness perception enhancement induced by Comté cheese and sardine odours was observed for softer textures only. In ternary odour-sour-salty solutions, sourness enhances saltiness perception additively with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for over 35% decrease in salt-content without significant loss of acceptability. However, variation of composition of the food matrix influences aroma and saltiness perception. Therefore, it could modulate the overall saltiness perception. |
| Databáze: | OpenAIRE |
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