a b s t r a c tThis 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.

No abstract

Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and characterized by means of rheological measurements, texture, and taste sensory profiles. Texture and taste perceptions were affected differently by variations in the salt level, dry matter, and fat contents. Composition and textural changes also modified temporal sodium release and saltiness perception recorded in five subjects, but the effects varied as a function of the salt content. The water content mainly appeared to influence the amount of sodium released, whereas saltiness perception was mainly related to fat content. Elasticity, coating, and granularity were found to be correlated with temporal sodium release and/or saltiness parameters.