Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?
M. Pilar Segura‐Borrego,
Cristina Ubeda,
Olga Pastor
et al.
Abstract:BACKGROUNDAs a result of its correlation with cardiovascular diseases, salt intake must be reduced. According to multi‐sensory integration, aroma plays an important role in saltiness enhancement; this could enable a food's salt content to be reduced without losing acceptance. We therefore studied the effect of three spices, Curcuma longa, Laurus nobilis L. and Petroselinum crispum L., on saltiness enhancement through sensory tests on consumers. This was followed by olfactometric analysis with the aim of relati… Show more
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