Determining sequential difference thresholds for sodium chloride reduction

Journal of Sensory Studies

Volumn 27, Issue 3, 2012, Pages 168-175

  Bobowski, Nuala ^a   Vickers, Zata ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORIDE REDUCTION; DESCRIPTIVE ANALYSIS; DIFFERENCE THRESHOLD; FOOD AND DRUG ADMINISTRATION'S; MONOSODIUM GLUTAMATE; PLAIN WATER; PRODUCT COMPLEXITY; SALT CONCENTRATION; SALT CONTENT;

CITRIC ACID; SUGAR (SUCROSE);

SODIUM CHLORIDE;

EID: 84861985169     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2012.00379.x     Document Type: Article

References (34)

1. AHA. [Internet] 2011. Sodium recommendations. (accessed January 19, 2011).
2. BARTOSHUK, L. 1975. Taste mixtures: Is mixture suppression related to compression? Physiol. Behav. 14, 643-649.
3. BATENBURG, M. and VAN DER VELDEN, R. 2011. Saltiness enhancement by savory aroma compounds. J. Food Sci. 76, 280-288. DOI: 10.1111/j.1750-3841.2011.02198.x.
4. BEEBE-CENTER, J.G., ROGERS, M.S. and ATKINSON, W.H. 1959. Sweetness and saltiness of compound solutions of sucrose and NaCl as a function of concentration of solutes. J. Exp. Psychol. 57, 231-234.
5. BERTINO, M., BEAUCHAMP, G. and ENGELMAN, K. 1982. Long-term reduction in dietary sodium alters the taste of salt. Am. J. Clin. Nutr. 36, 1134-1144.
6. BLAIS, C.A., PANGBORN, R.M., BORHANI, N.O., FERRELL, M.F., PRINEAS, R.J. and LAING, B. 1986. Effect of dietary sodium restriction on taste responses to sodium chloride: A longitudinal study. Am. J. Clin. Nutr. 44, 232-242.
7. BRESLIN, P.A. and BEAUCHAMP, G.K. 1997. Salt enhances flavour by suppressing bitterness. Nature 387, 563.
8. BRESLIN, P.A.S. and BEAUCHAMP, G.K. 1995. Suppression of bitterness by sodium: Variation among bitter taste stimuli. Chem. Senses 20, 609-623.
9. CHARLTON, K.E., MACGREGOR, E., VORSTER, N.H., LEVITT, N.S. and STEYN, K. 2007. Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread. Int. J. Food Sci. Nutr. 58, 508-521.
10. COLES, S. 2001. Basics of statistical modeling. In An Introduction to Statistical Modeling of Extreme Values, Chap. 2, 1st Ed., p. 33, Springer, New York, NY.
11. DELK, J. and VICKERS, Z. 2007. Determining a series of whole wheat difference thresholds for use in a gradual adjustment intervention to improve children's liking of whole-wheat bread rolls. J. Sensory Studies 22, 639-652.
12. DRAKE, S.L. and DRAKE, M.A. 2011. Comparison of salty taste and time intensity of sea and land salts from around the world. J. Sensory Studies 26, 25-34.
13. DUBOW, J.S. and CHILDS, N.M. 1998. New coke, mixture perception, and the flavor balance hypothesis. J. Bus. Res. 43, 147-155.
14. ELMER, P.J. 1988. The effect of dietary sodium reduction and potassium chloride supplementation on sodium chloride taste perceptions in mild hypertensives. PhD Thesis, University of Minnesota.
15. FABIAN, F.W. and BLUM, H.B. 1943. Relative taste potency of some basic food constituents and their competitive and compensatory actions. J. Food Sci. 8, 179-193.
16. FDA. [Internet]. 2009. IX. Appendix A: Definitions of nutrient content claims. (accessed October 24, 2010).
17. GOH, F.X.W., ITOHIYA, Y., SHIMOJO, R., SATO, T., HASEGAWA, K. and LEONG, L.P. 2011. Using naturally brewed soy sauce to reduce salt in selected foods. J. Sensory Studies 26, 429-435. DOI: 10.1111/j.1745-459X.2011.00357.x.
18. HE, F.J. and MACGREGOR, G.A. 2009. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. J. Hum. Hypertens. 23, 363-384.
19. HOOGE, S. and CHAMBERS, D. 2010. A comparison of basic taste modalities using a descriptive analysis technique, for varying levels of sodium and KCl in two model soup systems. J. Sensory Studies 25, 521-535.
20. INSTITUTE OF MEDICINE. 2010a. Recommended strategies to reduce sodium intake and to monitor their effectiveness. In Strategies to Reduce Sodium Intake in the United States (J.E. HENNEY, C.L. TAYLOR and C.S. BOON, eds.) Chap. 9, pp. 285-296, The National Academies Press, Washington DC.
21. INSTITUTE OF MEDICINE. 2010b. Sodium intake reduction: An important but elusive public health goal. In Strategies to Reduce Sodium Intake in the United States (J.E. HENNEY, C.L. TAYLOR and C.S. BOON, eds.) Chap. 2, pp. 29-66, The National Academies Press, Washington DC.
22. JEFFERY, R.W., PIRIE, P.L., ELMER, P.J., BJORNSON-BENSON, W., MULLENBACH, V.A., KURTH, C.L. and JOHNSON, S.L. 1984. Low-sodium, high-potassium diet: Feasibility and acceptability in a normotensive population. Am. J. Public Health 74, 492-494.
23. KAMEN, J.M., PILGRIM, F.J., GUTMAN, N.J. and KROLL, B.J. 1961. Interactions of suprathreshold taste stimuli. J. Exp. Psychol. 62, 348-356.
24. KREMER, S., MOJET, J. and SHIMOJO, R. 2009. Salt reduction in foods using naturally brewed soy sauce. J. Food Sci. 74, S255-S262.
25. LAWLESS, H.T. and HEYMANN, H. 2010. Measurement of sensory thresholds. In Sensory Evaluation of Food: Principles and Practices, Chap. 4, 2nd Ed., pp. 125-145, Springer Science, New York, NY.
26. LAWRENCE, G., SALLES, C., PALICKI, O., SEPTIER, C., BUSCH, J. and THOMAS-DANGUIN, T. 2011. Using cross-modal interactions to counterbalance salt reduction in solid foods. Int. Dairy J. 21, 103-110.
27. LITTLE, A.C. and BRINNER, L. 1984. Taste responses to saltiness of experimentally prepared tomato juice samples. J. Am. Diet. Assoc. 84, 1022-1027.
28. MATTES, R.D. and DONNELLY, D. 1991. Relative contributions of dietary sodium sources. J. Am. Coll. Nutr. 10, 383-393.
29. MOJET, J., HEIDEMA, J. and CHRIST-HAZELHOF, E. 2004. Effect of concentration on taste-taste interactions in foods for elderly and young subjects. Chem. Senses 29, 671-681.
30. NOORT, M.W.J., BULT, J.H.F., STIEGER, M. and HAMER, R.J. 2010. Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride. J. Cereal Sci. 52, 378-386.
31. PANGBORN, R.M. and CHRISP, R.B. 1964. Taste interrelationships VI. Sucrose, sodium chloride and citric acid in canned tomato juice. J. Food Sci. 29, 490-498.
32. PANGBORN, R.M. and TRABUE, I.M. 1967. Detection and apparent taste intensity of salt-acid mixtures in two media. Percept. Psychophys. 2, 503-509.
33. PONTET, C., MURRAY, M. and VICKERS, Z. 2010. Experimentally created intensity scales for the five basic tastes: Sweet, sour, salty, bitter and umami [abstract]. In IFT Annual Meeting Book of Abstracts; 2010 July 17-21; Chicago, p. 101, Abstract 160-12. Institute of Food Technologists, Chicago, IL.
34. ROININEN, K., LAHTEENMAKI, L. and TUORILLA, H. 1996. Effect of umami taste on pleasantness of low-salt soups during repeated testing. Physiol. Behav. 60, 953-958.