Using cross-modal interactions to counterbalance salt reduction in solid foods

2011

International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…

Strategies to enhance saltiness in food involving cross modal interactions

2013

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 odo…

Measuring dynamics of odorant binding to odorant binding protein under physiological conditions

2010

International audience

Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters

2010

 9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience

Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters

2010

International audience

Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma

2007

Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses

2011

Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on th…

Counterbalancing salt reduction in food using cross-modal interactions

2009

International audience

Physicochemical and perceptual interactions between composition/texture, taste and aroma: A way to enhance saltiness in foods

2009

Diplôme : Ph. D.; Excessive salt in the human diet is a major risk factor for hypertension and cardiovascular diseases. So, the World Health Organisation (WHO) advocates sodium reduction of foods as a cost-effective strategy to improve public health. Because of important functionalities of salt (NaCl) – salty taste and flavour enhancement, solutions are being sought to lower the salt content of processed foods without altering their taste. In this PhD work, the approach proposed was to use sensory interactions between the senses, especially composition/texture – saltiness interactions (i) and aroma-saltiness interactions (ii). The first part of this work aimed to investigate food compositio…

Cross modal interactions: way to counterbalance salt reduction in solid foods?

2008

International audience; Four model cheeses varying in texture (2 Dry Matter (DM) levels; 2 Fat/DM levels and 1 salt level) were designed and flavored with 3 commercial tasteless aromas (“Comté Cheese”, Sardine and Carrot) differently associated with salty and cheesy food products. Thirty untrained subjects were instructed to evaluate taste intensity (sourness, bitterness, saltiness and sweetness), aroma intensity, texture attributes (firmness, moistness and graininess), aroma congruency with the product and their hedonic appreciation of the 12 flavored and 4 unflavored model cheese samples. A comparison of the saltiness perception of the flavored and unflavored model cheeses revealed cross-…

Sensory perception influenced by food structure and balance of tastants

2010

International audience