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Odour-taste interactions: a way to enhance saltiness in low-salt content solutions

Abstract : This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.
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https://hal.inrae.fr/hal-02664760
Déposant : Migration Prodinra <>
Soumis le : dimanche 31 mai 2020 - 05:26:01
Dernière modification le : jeudi 21 janvier 2021 - 17:54:02

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Lawrence_et_al-FQAP-2009_1
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Genica Lawrence, Christian Salles, Chantal Septier, Johanneke Busch, Thierry Thomas-Danguin. Odour-taste interactions: a way to enhance saltiness in low-salt content solutions. Food Quality and Preference, Elsevier, 2009, 20 (3), pp.241-248. ⟨10.1016/j.foodqual.2008.10.004⟩. ⟨hal-02664760⟩

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