Oil and tastant concentrations affect saltiness and bitterness perception of oil‐in‐water emulsions

Abstract

Summary Saltiness of NaCl and KCl and bitterness of KCl and caffeine were evaluated in emulsions prepared with varying oil (20/40/60%) and tastant [NaCl (0.50/0.75/1.00%), KCl (0.50/1.00/1.50%) or caffeine (0.05/0.10/0.15%)] concentrations. A panel (N = 16) evaluated saltiness and bitterness intensities of emulsions using the modified short‐version Spectrum™ descriptive analysis. Viscosity and pH of emulsions were measured. The type of tastant (NaCl/KCl/caffeine) and its concentration had significant effects on saltiness and/or bitterness intensities. At a given tastant concentration, NaCl had higher saltiness intensity compared to KCl in emulsions. Increasing oil concentration increased saltiness of both NaCl and KCl, while it slightly increased bitterness of KCl, but did not significantly affect bitterness of caffeine in emulsions. RSM plots indicated that saltiness enhancement of NaCl and KCl imparted by oil was more pronounced between 20% and 40% oil. Viscosity was the discriminating property among emulsions and possibly contributed to changes in salty and bitter perception.

Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent

“…Perceived bitterness intensity was significantly higher in treatments with the greatest KCl percentages (treatments 4, 5 and 9), compared to other treatments with lower concentrations. In certain food systems KCl has demonstrated less salty taste and more bitter taste than NaCl (Torrico et al ., ; Ambra et al ., ). Satisfaction responses for saltiness and bitterness intensities were reported as percent frequencies (Table and Figure S2).…”

“…Salt (NaCl) is an important source of sodium in foods (Torrico et al ., ). However, high sodium intake has been linked to hypertension and cardiovascular disease (Chokumnoyporn et al ., ).…”

Saltiness enhancement of oil roasted peanuts induced by foam‐mat salt and soy sauce odour

“…This technique is widely used for meat (Zhang et al ., ), bread (Bolhuis et al ., ) and dairy (Grummer et al ., ) among many products. Other approaches for salt reduction include using flavour enhancers in meat products (Campagnol et al ., ), using non‐homogenous spatial salt distribution in bread (Noort et al ., ) and hot snacks (Emorine et al ., ), and modification of food structure such as in an oil‐in‐water emulsion model (Torrico & Prinyawiwatkul, ; Torrico et al ., ,b).…”

“…Salt is the oldest flavouring ingredient (Kwak et al, 2015) and provides a variety of health benefits to human; however, overconsumption of salt remains a global health issue (Chokumnoyporn et al, 2015;Torrico et al, 2015a). The worldwide average sodium consumption has increased to 10-12 g per day which is twice the amount recommended by the World Health Organization (<5 g per day) (Chokumnoyporn et al, 2015).…”

Texture and colour characteristics, and optimisation of sodium chloride, potassium chloride and glycine of reduced‐sodium frankfurter

“…However, reducing salt in food products has become a major challenge facing the food industries. Different approaches have been used to reduce salt in foods, including the use of visual cues, particularly colour (Sukkwai et al , , , ) and odour/flavour to enhance salty taste (Chokumnoyporn et al , ), the use of foam‐mat salt (Chokumnoyporn et al , ) and salt substitutes (Cerrato Rodríguez et al , ; Torrico & Prinyawiwatkul, ; Pujols et al , ), modification of physical state of foods (Torrico et al , ) and addition of flavour enhancer ingredients (Tepsongkroh et al , ).…”