²³NA and ³⁵Cl NMR studies of the interactions of sodium and chloride ions with meat products

Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database

“…Boisard et al (2014b) studied six model cheeses varying in lipid/protein ratio, at similar dry matter contents, and observed that saltiness perception was explained by sodium ion release in saliva and sodium ion mobility in the food matrix. This relationship between saltiness and sodium ion mobility was also observed in meat products (Foucat, Donnat, & Renou, 2003;Foucat, Donnat, Joffraud, Cardinal, & Renou, 2004). Moreover, for a given salt content, model cheeses with a higher lipid/protein ratio were perceived as saltier.…”

Absolute quantification of Na+ bound fraction by double-quantum filtered 23Na NMR spectroscopy

“…NMR measurements on spin-3/2 quadrupolar sodium nuclei ( 23 Na) are widely used to investigate structure and dynamics in material science, e.g., in porous materials [1,2], in biopolymers [3], biological tissue such as cartilage, skeletal muscle and brain [4,5] and in living plants [6], and more recently in food science [7][8][9][10]. In this last field, it is well known that sodium chloride is one of the most widely used ingredients in food processing.…”