Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

Noort, Martijn; Bult, Johannes H.F.; Stieger, Markus

doi:10.1016/j.jcs.2011.11.012

Cited by 102 publications

(71 citation statements)

References 6 publications

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“…Judging by an average total chewing time of 23 -26 s (Figure 3 C), the more intense perception of saltiness could be explained by the higher velocity of sodium release from the pizza with coarse-grained salt during that time. A similar enhancement of saltiness perception by inhomogeneous distribution of sodium has been reported for bread with encapsulated, coarse-grained salt (Noort et al, 2012). This perceptual effect of higher salt intensity was explained by a sensory contrast between alternating areas of high and low salt concentrations (Noort et al, 2010, Noort et al, 2012.…”

Section: Time-resolved Sodium Release From Pizza Crusts With Coarse-gsupporting

confidence: 75%

“…Furthermore, a faster sodium release during mastication was associated with an intense salty taste in bread crumbs (Konitzer, Pflaum, Oliveira, Arendt, Koehler & Hofmann, 2013;Pflaum et al, 2013b) and in polysaccharide model systems (Scherf, Pflaum, Koehler & Hofmann, 2015). Creating an inhomogeneous spatial distribution of salt reduces the adaptation of taste receptors through the presence of taste contrasts and allows a reduction of salt levels in bread, while maintaining taste intensity (Konitzer et al, 2013;Noort, Bult & Stieger, 2012;Noort, Bult, Stieger & Hamer, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Applicability of salt reduction strategies in pizza crust

2016

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Section: Time-resolved Sodium Release From Pizza Crusts With Coarse-gsupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Applicability of salt reduction strategies in pizza crust

2016

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“…It has been reported that the perceived intensity of sweetness is increased by inhomogeneous spatial distribution of sugar in layered structure gels mainly of gelatin (Holm et al, 2009;Mosca et al, 2010Mosca et al, , 2013. Also, increase in the perceived intensity of saltiness by inhomogeneous spatial distribution of salt has been reported for bread (Noort et al, 2010(Noort et al, , 2012 and sausages (Mosca et al, 2013.) using either a layer or encapsulation technique.…”

Section: Introductionmentioning

confidence: 97%

Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels

Nakao

Ishihara

Nakauma

et al. 2013

FSTR

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Effects of inhomogeneous spatial distribution of aroma compounds were investigated on the perceived aroma intensity and human eating behavior using polysaccharide gels as a food model. Gels tested were structured using gel-in-gel configuration to create different degrees of inhomogeneous spatial aroma distribution, and their pH values were set at neutral (6.7 − 6.8). There were no differences in mechanical properties between the structured gels. A greater degree of inhomogeneous spatial aroma distribution increased the perceived aroma intensity, increased the duration of oral processing and suprahyoid musculature activity during oral processing, decreased the particle size of the bolus, and increased the saliva content in the bolus. Effects of pH were compared with our previous report using the same experimental design but different pH (approximately 4.2), confirming a similar trend in the results. A strategy of food structure design for enhanced perceived aroma intensity and human eating behavior was suggested regardless of gel pH.

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“…This has been implemented in model foods such as gels (Stieger, 2011) and other types of solid foods such as bread (Noort et al, 2010, 2012) and bread crumbs (Konitzer et al, 2013; Pflaum et al, 2013), with various degrees of success and impact on taste perception. This approach is obviously an attractive route for sodium and sugar reduction in foods, which are particular areas of focus to both public health organizations (World Health Organization, 2012, 2015) and the food industry.…”

Section: Introductionmentioning

confidence: 99%

Frequency-Amplitude Cross Interaction during Pulsatile Taste Delivery Using Gustometers

2016

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In this article, we numerically resolve the flow profiles of tastant concentration in the pipe of a gustometer used to deliver alternative pulses in concentration, which is a typical case of Taylor dispersion. Using this model, we can define the cases where the experimenter will deliver to the assessors a concentration profile which is significantly different from that intended. This can be simply assessed a priori using a scaling argument which involves calculating a dimensionless frequency. This is a function of the pulses frequency, the dimensions of the pipe and the flow rate used. We show that unless this parameter is taken into account, modifying the pulse frequency will modify the pulse amplitude. This design criterion is absent from the literature but we suggest this is important for designing such experiments.

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Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

Cited by 102 publications

References 6 publications

Applicability of salt reduction strategies in pizza crust

Applicability of salt reduction strategies in pizza crust

Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels

Frequency-Amplitude Cross Interaction during Pulsatile Taste Delivery Using Gustometers

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