Soy sauce odour induces and enhances saltiness perception

Developing products with reduced sodium content is one alternative for consumers interested in reducing their daily sodium intake. In this research, we determined whether soy sauce odour could induce and enhance salty taste perception in salt solution models. The sensory threshold technique (ASTM E679‐04, the ascending forced choice method of limits) was used to determine thresholds at 25 °C. Group best estimate threshold geometric means of soy sauce odour were expressed as parts‐per‐billion (ppb, v/v). At 28.45 ppb (recognition threshold), soy sauce odour could induce salty taste in 0.03 mm NaCl solution (in which salty taste was undetectable without soy sauce odour) and at 122.71 ppb (difference threshold), it enhanced salty taste (i.e. saltier) perception in 20 mm NaCl solution. Through the odour–taste interaction concept, this study demonstrated that the soy sauce odour could induce and enhance salty taste perception, which could be applied in the development of reduced‐sodium foods.     

Analysis of Duplicated Multiple‐Samples Rank Data Using the Mack–Skillings Test

Appropriate analysis for duplicated multiple‐samples rank data is needed. This study compared analysis of duplicated rank preference data using the Friedman versus Mack–Skillings tests. Panelists (n = 125) ranked twice 2 orange juice sets: different‐samples set (100%, 70%, vs. 40% juice) and similar‐samples set (100%, 95%, vs. 90%). These 2 sample sets were designed to get contrasting differences in preference. For each sample set, rank sum data were obtained from (1) averaged rank data of each panelist from the 2 replications (n = 125), (2) rank data of all panelists from each of the 2 separate replications (n = 125 each), (3) jointed rank data of all panelists from the 2 replications (n = 125), and (4) rank data of all panelists pooled from the 2 replications (n = 250); rank data (1), (2), and (4) were separately analyzed by the Friedman test, although those from (3) by the Mack–Skillings test. The effect of sample sizes (n = 10 to 125) was evaluated. For the similar‐samples set, higher variations in rank data from the 2 replications were observed; therefore, results of the main effects were more inconsistent among methods and sample sizes. Regardless of analysis methods, the larger the sample size, the higher the χ² value, the lower the P‐value (testing H₀: all samples are not different). Analyzing rank data (2) separately by replication yielded inconsistent conclusions across sample sizes, hence this method is not recommended. The Mack–Skillings test was more sensitive than the Friedman test. Furthermore, it takes into account within‐panelist variations and is more appropriate for analyzing duplicated rank data.     

Influence of Package Visual Cues of Sweeteners on the Sensory‐Emotional Profiles of Their Products

Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweeteners (sucralose, stevia, saccharin, aspartame, and sucrose) under 2 eliciting conditions: control (brand name only) and informed (brand name/packet image), to assess impact of the packet color. For a given condition, 5 identical tea samples each labeled with a sweetener type were rated for sweetness and overall liking (9‐point) and emotions (5‐point). Nonsignificant interactions between eliciting condition and sweetener type were found for liking attributes and emotions (except peaceful), indicating their independent effects. However, overall differences existed among sweetener types and eliciting conditions based on both hedonic and emotional responses (MANOVA, P < 0.05), suggesting modulating effects of packet color on sweetener type in the sensory‐emotion space. The sensory‐emotion profile for sucrose was separate from that of nonnutritive sweeteners, with statistically significant Mahalanobis distances among sample centroids. Increases in positive emotion intensities contrasted with a decrease in negative emotion intensities were observed for some sweeteners moving from the control to informed condition. Sweetness liking was strongly correlated with the emotion satisfied (sucralose, saccharin) only in the control condition, whereas it was strongly correlated with the emotions pleased and satisfied (stevia), disgusted (aspartame), and satisfied (sucrose) only in the informed condition. Overall, results suggested that sensory liking and emotions during the consumption experience are related not entirely to the type of sweetener, but also the color of the packet.     

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

The three-components mixture design was applied to optimise a ratio of NaCl (0%–65%), KCl (35%–100%) and glycine (0%–20%) in reduced-sodium frankfurters. Fourteen frankfurters were analysed for texture and colour, and consumer (n = 100) acceptability. Results indicated that NaCl levels affected consumer acceptability of reduced-sodium frankfurters. Increasing NaCl generally increased texture hardness. Optimisation of a salt mixture was performed by superimposing contour plots of predicted acceptability scores (≥5.5 on a 9-points hedonic scale) of all sensory attributes and revealed the optimal salt mixture: 40.03%–63.66% NaCl, 35.00%–55.90% KCl and 0.00%–20.00% glycine. The optimal salt mixture contained 220–340 mg Na/100g frankfurter compared with 540 mg Na/100 g of the control formulation (100% NaCl). The mean overall liking score (5.9 vs. 5.9) of the optimal reduced-sodium frankfurter was not different from the control (100% NaCl). This optimal formulation had >25% sodium reduction and could be claimed as ‘reduced-sodium’ according to US Food and Drugs Administration regulation.