Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil‐in‐Water Emulsions

Abstract

Limited research has been done to investigate saltiness and bitterness perceptions of NaCl, KCl, and caffeine in emulsion systems. Saltiness and bitterness intensities of emulsions prepared with different concentrations of oil [0% (that is, solution), 20%, 40%, canola oil] and different concentrations of 3 tastants (NaCl [0.5% to 1.0%], KCl [0.5% to 1.5%], and caffeine [0.05 to 0.15%]) were measured using the Spectrum™ descriptive method (N = 16) and the Electronic-tongue (E-tongue). Linear regression and the Stevens' power law were used to model the taste intensities against the tastant concentrations. From the descriptive data, saltiness intensities in emulsions were higher than solutions, demonstrating a saltiness-enhancing effect imparted by oil. Bitterness intensities in emulsions were lower compared to those of solutions for caffeine, but they were similar for KCl. This demonstrated that oil suppressed bitterness for caffeine. E-tongue saltiness measurements were corresponding to those of the descriptive data; however, E-tongue bitterness intensities of KCl showed an opposite pattern.

Sensory Evaluation and Characterizations of Emulsion Containing Sodium Chloride and Its Application in Corn Soup

“…Other studies related to this research also reported that as oil phase is increasing, the saltiness of the emulsion is perceived higher (Torrico and Prinyawiwatkul, 2015). Torrico and Prinyawiwatkul (2015) studied that in both NaCl and KCl, the increasing oil concentrations of oil in water emulsion increased the intensity of salty taste at various salt concentrations.…”

“…Torrico and Prinyawiwatkul (2015) studied that in both NaCl and KCl, the increasing oil concentrations of oil in water emulsion increased the intensity of salty taste at various salt concentrations. Lawrence et al (2012) evaluated the effect of composition and texture of emulsion in solid lipoprotein matrices towards the saltiness perception.…”

“…Nevertheless, other salts have mixed tastes that are usually described as bitter, medicinal, or unpleasant, which limit their use (Heidolph et al, 2011). Other researches carried out a study that salt intake could be reduced over period of time or reduction by stealth (Torrico et al, 2015). In their studies, the consumption of sodium was reduced gradually per week without detected by the consumer, which resulted in lower threshold towards saltiness.…”

Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

“…After duplicates removal, abstract article record and backward searching yielded 169 articles. After full‐text record, a total of 111 articles remained for complete data extraction . Among them, we identified 23 studies as having a controlled protocol (including two studies with a randomisation process .…”

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).…”