Sensory issues in reducing salt in food products

Reducing Salt in Foods: Practical Strategies

Volumn , Issue , 2007, Pages 201-220

  Kilcast, D ^a   den Ridder, C ^a  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 83155185857     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693046.2.201     Document Type: Chapter

References (81)

1. Anonymous Salt Science. Health Which? 1998, 12:24-26.
2. Ball P., Woodward D., Beard T., Ghoobridge A., Ferrier M. Calcium diglutamate improves taste characteristics of lower-salt soups. European Journal of Clinical Nutrition 2002, 56:519-523.
3. Bartoshuk L.M. Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception. Chemical Senses 2000, 25:447-460.
4. Bartoshuk L.M., Rifkin B., Marks L.E., Hooper J.E. Bitterness of KCl and benzoate: related to genetic status for sensitivity to PTC/PROP. Chemical Senses 1988, 13(4):517-528.
5. Bellisle F. Nutritional effects of umami in the human diet. Food Review International 1998, 14:309-319.
6. Bellisle F., Monneuse M.O., Chabert M., Larue-Achagiotis C., Lanteaume M.T., Louis-Sylvestre J. Monosodium glutamate as palatability enhancer in the European diet. Physiology & Behavior 1991, 49:869-873.
7. Bellisle F., Dartois A.M., Broyer M. Two studies on the acceptability of calcium glutamate as a potassium free sodium substitute in children. Journal of Renal Nutrition 1992, 2:42-46.
8. Bertino M., Beauchamp G.K., Engleman K. Long term reduction in dietary sodium alter the taste of salt. American Journal of Clinical Nutrition 1982, 36:1134-1144.
9. Birch G. Lfra Ingredients Handbook: Sweeteners 2000, Leatherhead Publishing, Leatherhead. 2nd edn.
10. Bonorden W.R., Giordano D.A., Lee B.L. Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products. US6 541 050; Campbell Soup Co 2003, United States Patent.
11. Bravier E.R. Techniques for sodium reduction and salt substitution in commercial processing 1983, Research & Dev. Assn, Norfolk, VA.
12. Breslin P.A.S. Interactions among salty, sour and bitter compounds. Trends in Food Science and Technology 1996, 7(12):390-399.
13. Breslin P.A.S., Beauchamp G.K. Suppression of bitterness by sodium: variation among bitter taste stimuli. Chemical Senses 1995, 20(6):609-623.
14. Breslin P.A.S., Beauchamp G.K. Salt enhances flavour by suppressing bitterness. Nature 1997, 387(6633):563.
15. Breslin P.A.S., Beauchamp G.K. Suppression of bitterness by sodium: implications for flavor enhancement. Modifying Bitterness: Mechanism, Ingredients and Applications 1997, 179-213. Technomic Publishers, Lancaster, PA. G. Roy (Ed.).
16. British Nutrition Foundation (BNF) Salt in the diet 1994, British Nutrition Foundation Research Report.
17. De Wijk R.A., Prinz J.F. The role of friction in perceived oral texture. Food Quality and Preference 2005, 16(2):121-129.
18. Delwiche J.F., Halpern B.P., Desimone J.A. Anion Size of Sodium Salts and Simple Taste Reaction Times. Physiology & Behavior 1999, 66(1):27-32.
19. Den Ridder Kilcast D. Unpublished results 2005.
20. Dzendolet E., Meiselman H.L. Gustatory quality changes as a function of solution concentration. Perception & Psychophysics 1967, 2:29-33.
21. FSA (Food Standards Agency) http://www.food.gov.uk/news/newsarchive/2006/mar/salttargets.
22. Frank O., Ottinger H., Hofmann T. Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7 olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods. Journal of Agricultural and Food Chemistry 2001, 49(1):231-238.
23. Frank R.L., Michelsen O. Sodium-potassium chloride mixtures as table salt. Third Symposium on Salt 1970, 2:135-139.
24. Gelabert J., Gou P., Guerrero L., Arnau J. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Science 2003, 65(2):833-839.
25. Gillette M. Flavour effects of sodium chloride. Food Technology 1985, 39(6):47-52.
26. Godshall M.A. The role of carbohydrates in flavour development. Food Technology 1988, 11:71-76.
27. Gou P., Guerrero L., Gelabert J., Arnau J. Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin. Meat Science 1996, 42(1):37-48.
28. Green B.G. Oral chemesthesis: an integral component of flavour. Flavor Perception 2004, 151-171. Blackwell, Oxford. A. Taylor, D. Roberts (Eds.).
29. Guerrero A., Kwon S.S.Y., Vadehra D.V. Compositions to enhanced taste of salt used in reduced amounts. US Patent 5711985 1995, United States.
30. Haga F., Komine H., Kondo E., Kuwano N. Study on effect of seasoning with potassium salts by sensory test. Japanese Journal of Nutrition 1984, 42(2):225-234.
31. Halpern B.P. Glutamate and the flavor of foods. American Society of Nutritional Sciences 2000, 4S:910S-914S.
32. Hutton T. Technological functions of salt in the manufacturing of food and drink products. Food & Drink Federation 2000, 1-16.
33. Huynh-BA T., Philipposian G. Alleged salty taste of L-ornithyltaurine mono- hydrochloride. Journal of Agricultural and Food Chemistry 1987, 35(1):165-168.
34. Keast R.S.J., Breslin P.A.S. An overview of binary taste-taste interactions. Food Quality and Preference 2002, 14:111-124.
35. Keast R.S.J., Dalton P., Breslin P.A.S. Flavor interactions at the sensory level. Flavor Perception 2004, 228-255. Blackwell, Oxford. A. Taylor, D. Roberts (Eds.).
36. Kemp S.E., Beauchamp G.K. Flavor modification by sodium chloride and monosodium glutamate. Journal of Food Science 1994, 59:682-686.
37. Kimoto E., Morishige F. Arginine/ascorbic acid mixed powder as an oral supplement. US Patent 2002091156 2002, United States.
38. Klaauw N.J.V.D., Smith D.V. Taste quality profiles for fifteen organic and inorganic salts. Physiology & Behavior 1995, 58(2):295-306.
39. Kuramitsu R., Segawa D., Nakamura K., Muramatsu S., Okai H. Further studies on the preparation of low sodium chloride-containing soy sauce by using ornithyl- taurine hydrochloride and its related compounds. Bioscience, Biotechnology, and Biochemistry 1997, 61(7):1163-1167.
40. Kurihara K., Katsuragi Y., Matsuoka I., Kashiwayanagi M., Kumazawa T., Shoji T. Receptor mechanisms of bitter substances. Physiology & Behavior 1994, 56(6):1125-1132.
41. Kurihara Y., Nirasawa S. Sweet, antisweet and sweetness-inducing sub- stances. Trends in Food Science and Technology 1994, 5(2):37-42.
42. Kurlanski M. Salt. A World History 2002, Random House, London.
43. Kurppa L. Agent for reducing adverse effects of table salt. European Patent Application Nmr EU0 377 119 1988, Finland.
44. Kurtz R.J., Fuller W.D. Development of a low-sodium salt: a model for bitterness inhibition. Modifying Bitterness: Mechanism, Ingredients and Applications 1997, 215-226. Technomic Publishers, Lancaster, PA. G. Roy (Ed.).
45. Lawless H.T., Rapacki F., Horne J., Hayes A. The taste of calcium and magnesium salts and anionic modifications. Food Quality and Preference 2003, 14(4):319-325.
46. Lawless H.T., Rapacki F., Horne J., Hayes A., Wang G. The taste of calcium chloride in mixtures with NaCl, sucrose and citric acid. Food Quality and Preference 2003, 15(1):83-89.
47. Matsumoto Y., Fukushi H., Hiraki J. Food Preservative. Japanese Patent Application 2000, Chisso Corp. JP2000-270821: Japan.
48. Mcburney D.H., Lucas J.A. Gustatory cross adaptation between salts. Psychonomic Science 1966, 4(8):301-302.
49. Mosciano G. The creative flavorist. Perfumer and Flavorist 1999, 24(6):10-13.
50. Murphy C., Cardello A.V., Brand J.G. Tastes of fifteen halide salts following water and NaCl: Anion and cation effects. Physiology & Behavior 1981, 26:1083-1095.
51. Nakamura K., Kuramitu R., Kataoka S., Segawa D., Tahara K., Tamura M., Okai H. Convenient synthesis of L-ornithyltaurine-HCL and the effect on saltiness in a food material. Journal of Agricultural and Food Chemistry 1996, 44(9):2481-2485.
52. Ninomiya K. An overview of recent research on MSG: sensory applications and safety. Food Australia 2001, 53(12):546-549.
53. Okiyama A., Beauchamp G.K. Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects. Physiology & Behavior 1998, 65:177-181.
54. Omura K., Suzuki T., Furube K., Yoshitake S. Seasoning preparation for food. Japanese Patent Application 2001, Eisai Co. Ltd. JP2001-178393: Japan.
55. Ottinger H., Hofmann T. Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments. Journal of Agricultural and Food Chemistry 2003, 51(23):6791-6796.
56. Pangborn R.M. Taste Interrelationships. Food Research 1960, 25:245-256.
57. Pangborn R.M. Taste Interrelationships III: Suprathreshold Solutions of Sucrose and Sodium Chloride. Journal of Food Science 1962, 27:495-500.
58. Pangborn R.M., Braddock K.S. Ad libitum preferences for salt in chicken broth. Food Quality and Preference 1989, 1(2):47-52.
59. Prescott J. Taste hedonics and the role of umami. Food Australia 2001, 53(12):550-554.
60. Price S. Phosphodiesterase in tongue epithelium: activation by bitter taste stimuli. Nature 1973, 1(241):54-55.
61. Renqvist Y. Uber den Geschmack. Skandinavisches Archiv fuÈr Physiologie 1919, 38:97-201.
62. Roininen K., Laèhteenmaèki L., Tuorilla H. Effect of umami taste on pleasantness of low-salt soups during repeated testing. Physiology & Behavior 1996, 60(3):953-958.
63. Rood R.P. Salt substitute. US Patent 4473597 1984, United States.
64. +, and salt taste of gum systems. Journal of Food Science 1995, 60(4):849-867.
65. SegawA D., Nakamura K., Kuramitsu R., Muramatsu S., Sano Y., Uzuka Y., Tamura M., Okai H. Preparation of low sodium chloride containing soy sauce using amino acid based saltiness enhancers. Bioscience, Biotechnology and Biochemistry 1995, 59(1):35-39.
66. Seki T., Kawasaki Y., Tamura M., Tada M., Okai H. Further study on the salty peptide ornithyl-beta alanine. Some effects of pH and additive ions on the saltiness. Journal of Agricultural and Food Chemistry 1990, 38(1):25-29.
67. Shallenberger R.S. Taste Chemistry 1993, Blackie Academic & Professional, New York.
68. Soldo T., Blank I., Hofmann T. (+)-(S)-Alapyridaine - A general taste enhancer?. Chemical Senses 2003, 28:371-379.
69. Steingarten J. Salt Chic. It must've been something that I ate 2002, 47-58. Headline, Headline.
70. Tada M., Shinoda I., Okai H. L-ornithyltaurine, a new salty peptide. Journal of Agricultural and Food Chemistry 1984, 32(5):992-996.
71. Tamura M., Seki T., Kawasaki Y., Tada M., Kikuchi E., Okai H. An enhancing effect on the saltiness of sodium chloride of added amino acids and their esters. Agricultural and Biological Chemistry 1989, 53:1625-1633.
72. Tamura M., Nakamura K., Kinomura K., Okai H. Relationship between taste and structure of O-aminoacyl sugars containing basic amino acids. Bioscience, Biotechnology and Biochemistry 1993, 57(1):20-23.
73. Taylor A.J., Hort J. Measuring proximal stimuli involved in flavour perception. Flavor Perception 2004, 1-38. Blackwell, Oxford. A. Taylor, D. Roberts (Eds.).
74. Tordoff M.G. Some basic psychophysics of calcium salt solutions. Chemical Senses 1996, 21(4):417-424.
75. Toshio M., Satoshi I., Yukio U. Method for enhancing the salty-taste and/or delicious-taste of food products 1997, EP0813820: Japan.
76. Wheelock V., Hobbiss A. All you ever wanted to know about salt but were afraid to ask 1999, Verner Wheelock Associates, Skipton, Yorkshire.
77. Wilson L. Salt composition. UK Patent Application GB2 396 793 2004.
78. Yamaguchi S. Basic properties of umami and effects on humans. Physiology & Behavior 1991, 49:833-841.
79. Yamaguchi S., Ninomiya K. Umami and Food Palatability. American Journal of Nutritional Sciences 2000, 4S:921S-926S.
80. Yamaguchi S., Takahashi C. Hedonic functions of monosodium glutamate and four basic substances used at various concentration levels in single and complex systems. Agricultural and Biological Chemistry 1984, 48:1077-1081.
81. Yang H.H.-L., Lawless H.T. Descriptive analysis of divalent salts. Journal of Sensory Studies 2005, 20(2):97-113.