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Saltiness perception and strategies to reduce salt content in food publié dans 100 results to understand the fate of food in the digestive tract: Chapter 1. Food oral processing: a key step for food sensory perception

Abstract : Salt-related odors can enhance saltiness perception in water solutions containing a low level of sodium chloride. Sourness additively enhanced saltiness with salt-related odors. In real food systems, a strategy combining odor-induced saltiness enhancement and heterogeneous distribution of stimuli was found to compensate for over a 25% decrease in salt-content without significant loss of acceptability.
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Autre publication
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https://hal.inrae.fr/hal-02797589
Déposant : Migration Prodinra <>
Soumis le : vendredi 5 juin 2020 - 14:55:55
Dernière modification le : mardi 25 août 2020 - 20:18:02

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  • HAL Id : hal-02797589, version 1
  • PRODINRA : 367076

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Thierry Thomas-Danguin, Christian Salles. Saltiness perception and strategies to reduce salt content in food publié dans 100 results to understand the fate of food in the digestive tract: Chapter 1. Food oral processing: a key step for food sensory perception. 2015. ⟨hal-02797589⟩

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