Sensory study of different sodium chloride substitutes in aqueous solution

Abstract

The reduction of salt (sodium chloride) in food is one of the major challenges facing the food industry today and is motivated by the positive association between dietary salt intake and some diseases. Thus, the objectives of this study were to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in aqueous solution and to study the sensory profile of sodium chloride and its substitutes using temporal dominance of sensations (TDS) analysis. The relative potencies of potassium chloride, monosodium glutamate, potassium phosphate, calcium lactate and potassium lactate compared to an aqueous solution with 0.75% sodium chloride were 74.75%, 59.52%, 60.48%, 11.40% and 4.96%, respectively. An evaluation of the sensory profiles of potassium chloride, potassium phosphate, calcium lactate and monosodium glutamate revealed saltiness as well as other tastes, including bitterness, sourness, umami and an unidentified undesirable taste as being dominant. The potassium chloride was the only one which showed temporal sensory profile similar to sodium chloride.

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

“…These values correspond to a saltiness potency of KCl in the range of 0.20–0.56 (average = 0.42), which is lower to that reported by other authors. Feltrin et al () reported that the saltiness of a KCl aqueous solution was 75% the saltiness of a 0.75% aqueous solution of NaCl. Similarly, Da Silva, de Souza, Pinheiro, Nunes, and Freire () estimated the saltiness potency of KCl in cream cheese as 0.83.…”

“…This represents the biggest drawback of using sodium replacers and explains why partial substitutions of NaCl by KCl are generally used to reduce the sodium content of foods. In this sense, there is general agreement on the fact that KCl does not only elicit salty taste but also undesirable flavors, such as bitterness and metallic flavor, when used above a given concentration (Feltrin, Rios de Souza, Goncalves Saraiva, Nunes, & Marques Pinheiro, ; Gelabert, Gou, Guerrero, & Arnau, ; Gou, Guerrero, Gelabert, & Arnau, ). Nevertheless, the amount of KCl to be added without causing undesirable changes on the sensory profile of sodium reduced foods markedly depends on the product category, its sensory characteristics and complexity.…”

Optimization of Low Sodium Salts Mix for Shoestring Potatoes

“…Mixtures of KCl, NaCl, and MSG from the experimental design were planned considering its salting power and making its salty taste confer equivalent to 1.6% NaCl in shoestring potatoes. However, this should only be considered as a theoretical approach, because the intensity of the salty taste of the mixtures can be altered by synergistic or antagonistic effects of these substances, by their taste peculiarities, and the fact that their salting powers have been determined in aqueous solution (Feltrin and others ), different matrix of shoestring potatoes. Then, the regression equation for the ideal salting can confirm that the optimized formulation, in terms of global acceptance, presents ideal salting.…”

“…Potassium chloride was considered to have 75% and monosodium glutamate 60% of the reference salting power in this product. The salting potency of these 2 substitutes was determined in a previous study (Feltrin and others ). Thus, the concentration, in percentage, of each salt used in each formulation, according to the proposed design, has been calculated (Table ).…”

“…Because of the adverse health effects caused by excessive sodium consumption, the reduction of sodium in food is currently recognized as one of the major food industry challenges because of limitations of sensory characteristics, functional properties and microbiological safety of products (Guinee and O'Kennedy ; Appel and Anderson ; Feltrin and others ). Currently, there are different ways to reduce the sodium content in the foods, but in general, the most common way is the total or partial substitution of sodium chloride by different substitutes (Souza and others ; Silva and others ; Feltrin and others ; Freire and others ), such as other chloride salts (KCl, CaCl 2 , and MgCl 2 ; Aliño and others ; Gomes and others ; Ayyash and others ; Campagnol and others ; Karimi and others ; Dos Santos and others ), phosphates (Ruusunen and Puolanne ), transglutaminase (Romero and others ) or flavor enhancers such as monosodium glutamate (Desmond ; Petracci and others ). The total sodium chloride reduction by their replacements seems to be unfeasible because of their low salting power and undesirable aftertaste, which leads to the consumer's rejection (Gou and others ; Ruusunen and others ; Cruz and others ; Souza and others ; Silva and others ; Feltrin and others ).…”