Odour–taste interactions: A way to enhance saltiness in low-salt content solutions |
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Authors: | G Lawrence C Salles C Septier J Busch T Thomas-Danguin |
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Affiliation: | 1. INRA, UMR1324 CSGA, 17 rue Sully, F-21000 Dijon, France;2. CNRS, UMR6265 CSGA, F-21000 Dijon, France;3. Université de Bourgogne, F-21000 Dijon, France;4. Laboratorio de Propiedades Físicas y Sensoriales, Instituto de Agroquímica y Tecnología de Alimentos, CSIC. P.O. Box 73, 46100 Burjassot, Spain;5. CTSCCV (Centre Technique de la Salaison, Charcuterie et Conserve de Viandes) F-94700 Maisons-Alfort, France |
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Abstract: | This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food. |
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