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Modulation de la perception du goût salé par reformulation de matrices alimentaires

Abstract : The excessive intake of salt contributes to the development of cardiovascular diseases. This is the reason why health authorities made recommendations in order to lower the salt content in foods. However, this salt reduction in foods leads to an important loss of their appreciation and acceptability by the consumers. To overcome this difficulty, studies aimed to compensate a lower saltiness perception in low-salt foods were realized. The obtained results highlighted the potentiality of some aromas to enhance saltiness perception in aqueous and more complex solid food matrices media. However, in the case of solid foods, this enhancement is dependent on texture. This strategy was then successfully combined to other saltiness perception enhancement strategies: (i) in odorant-sour-salty ternary mixtures the sourness additively enhances saltiness perception with the salt-related odours; (ii) the combination of saltiness enhancement by aroma and the heterogeneous distribution of the stimuli allowed significantly enhancing saltiness perception (~35%) without loss of acceptability.
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  • HAL Id : hal-02630025, version 1
  • PRODINRA : 274102


Christian Salles, Thierry Thomas-Danguin, Elisabeth Guichard. Modulation de la perception du goût salé par reformulation de matrices alimentaires. Innovations Agronomiques, INRAE, 2014, 36, pp.111-124. ⟨hal-02630025⟩



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