Initial dominance of salty taste increases saltiness in heterogeneous food products

In the worldwide context of healthy diet, a reduction of sodium intake is recommended. However, low-salt foods are poorly appreciated by consumers due to flavour drawbacks. Among the various strategies under investigation to compensate for salt reduction at a sensory level, the combination of aroma-taste interactions and tastants heterogeneous distribution is a promising one. This study aimed at examining the effectiveness of such a strategy throughout the full eating experience. To do so, Temporal Dominance of Sensation (TDS) was used to assess the saltiness enhancement in hot model snacks specifically designed to vary in salt and aroma distribution. According to an optimized experimental …