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Chapitre D'ouvrage Année : 2015

Strategies to enhance saltiness in food involving cross modal interactions

Résumé

A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found effective in low-salt content solid model cheese, but texture dependant. A significant saltiness perception enhancement induced by Comté cheese and sardine odours was observed for softer textures only. In ternary odour-sour-salty solutions, sourness enhances saltiness perception additively with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for over 35% decrease in salt-content without significant loss of acceptability. However, variation of composition of the food matrix influences aroma and saltiness perception. Therefore, it could modulate the overall saltiness perception.
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Dates et versions

hal-01182818 , version 1 (03-08-2015)

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Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Nizar Nasri, Lauriane Boisard, et al.. Strategies to enhance saltiness in food involving cross modal interactions. The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch003⟩. ⟨hal-01182818⟩
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