A study on sensory properties of sodium reduction and replacement in Asian food using difference-from – control test

Food Science and Nutrition

Volumn 4, Issue 3, 2016, Pages 469-478

  Leong, Jasmine ^a   Kasamatsu, Chinatsu ^b   Ong, Evelyn ^a   Hoi, Jia Tse ^a   Loong, Mann Na ^a  

^a SINGAPORE POLYTECHNIC   (Singapore)

^b AJINOMOTO CO INC   (Japan)

Author keywords

MSG; sensory analysis; sodium reduction; umami

Indexed keywords

EID: 85008440877     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.308     Document Type: Article

References (32)

1. Altug, T., and K. Demirag. 1993. Influence of monosodium glutamate on flavor acceptability and on the reduction of sodium chloride in some readymade soups. Chem. Mikrobiol. Technol. Lebensm. 15:161–164.
2. Ball, P., D. Woodward, T. Beard, A. Shoobridge, and M. Ferrier. 2002. Calcium diglutamate improves taste characteristics of lower-salt soup. Eur. J. Clin. Nutr. 56:519–523.
3. Baryłko-Pikielna, N., and E. Kostyra. 2007. Sensory interaction of umami substances with model food matrices and its hedonic effect. Food Qual. Prefer. 18:751–758.
4. Batenburg, M., E. Landrieue, R. Van Der Velden, and G. Smit. 2010. Salt enhancement by aroma compounds. Pp. 51–54 in I. Blank, M. Wust, C. Yeretzian, eds. Expression of multidisciplinary flavour science, Proceedings of the 12th Weurman Symposium. ICBC, Switzerland.
5. Bellisle, F. 1991. Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste. Asia Pac. J. Clin. Nutr. 17(Suppl. 1):376–379.
6. Bi, J. 2008. Sensory discrimination tests and measurements: statistical principles, procedures and tables. Wiley-Blackwell Publishing, Ames, IA.
7. Brady, M. 2002. Sodium survey of the usage and functionality of salt as an ingredient in UK manufactured food products. Br. Food J. 104:84–125.
8. BS ISO 8589: 2010. Sensory Analysis – General guidance for the design of test rooms.
9. Carter, B., P. Monsivais, and A. Drewnowski. 2011. The sensory optimum of chicken broths supplemented with calcium di-glutamate: a possibility for reducing sodium while maintaining taste. Food Qual. Prefer. 22:699–703.
10. Chi, S. P., and T. C. Chen. 1992. Predicting optimum monosodium glutamate and sodium chloride concentrations in chicken broth as affected by spice addition. J. Food Process. Preserv. 16:313–326.
11. Drewnowski, A., and N. Darmon. 2005. The economics of obesity:dietary energy density and energy cost. Am.J. Clin. Nutr. 82:265S–273S.
12. Glanz, K., M. Basil, E. Maibach, J. Goldberg, and D. Snyder. 1998. Why Americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption. J. Am. Diet. Assoc. 98:1118–1126.
13. Halpern, B. P. 2002. What's in a name? Are MSG and umami the same? Chem. Senses 27:845–846.
14. He, F., and G. A. MacGregor. 2010. Reducing population salt intake worldwide: from evidence to implementation. Prog. Cardiovasc. Dis. 52:363–382.
15. HPB. 2013a. Health Promotion Board, Singapore. Food-based Dietary Guidelines for Adults, 2012. Available from: http://www.hpb.gov.sg/HOPPortal/article?id=2758. [Accessed 1st April 2014].
16. HPB. 2013b. Health Promotion Board, Singapore. Food and Nutrient Composition of Foods. Available from: http://www.hpb.gov.sg/hpb/ere/ere070101.asp. [Accessed 1st April 2014].
17. Jinap, S., and P. Hajeb. 2010. Glutamate. Its applications in food and contribution to health. Appetite 55:1–10.
18. Kim, H. E., and Y. S. Kim. 2014. Comparison of quality characteristics and instrumental analysis on Korean Makgeolli. Int. J. Biosci. Biotechnol. 6:123–128.
19. MacGregor, G. A., and H. E. de wardener. 2002. Salt, blood pressure and health. Int. J. Epidemiol. 31:320–327.
20. Meilgarrd, M., G. V. Civille, and B. T. Carr. 2007. Sensory evaluation techniques, 4th edn. CRC Press Inc, Boca Raton, FL.
21. MOH. 2011. Ministry of Health Singapore. National Health Survey 2010. Available from: http://www.moh.gov.sg/content/moh_web/home/Publications/Reports/2011/national_health_survey2010.html. [Accessed 1st April 2014].
22. MOH. 2013. Ministry of Health Singapore. Disease Burden 2010. Available from: http://www.moh.gov.sg/content/moh_web/home/statistics/Health_Facts_Singapore/Disease_B urden.html. [Accessed 1st April 2014].
23. Møller, K. K., F. P. Rattray, W. L. P. Bredie, E. Høier, and Y. Ardö. 2013. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. J. Dairy Sci. 96:1953–1971.
24. Reed, G., and T. W. Nagodawithana. 1991. Yeast-derived products. Pp. 369–412 in G. Reed and T. W. Nagodawithan, eds. Yeast technology. AVI Van Nostrand Reinhold, New York.
25. Rifkin, B., and L. M. Bartoshuk. 1980. Taste synergism between monosodium glutamate and disodium 5′-guanylate. Physiol. Behav. 24:1169–1172.
26. Roininen, K., L. Lahteenmaki, and H. Tuorila. 1996. Effect of umami taste on pleasantness of low-salt soups during repeated testing. Physiol. Behav. 60:953–958.
27. Woskow, M. H. 1969. Selectivity in flavor modification by 5′-nucleotides. Food Technol. 23:1364–1366.
28. Yamaguchi, S. 1967. The synergistic taste effect of monosodium glutamate and disodium 5′-inosinate. J. Food Sci. 32:473–478.
29. Yamaguchi, S. 1987. Fundamental properties of umami in human taste sensation. Pp. 41–73 in Y. Kawamura and M. R. Kare, eds. Umami: a basic taste. Marcel Dekker, New York, NY.
30. Yamaguchi, S. 1998. Basic properties of umami and its effects on food flavour. Food Rev. Int. Special Issue on Umami. 14:139–176.
31. Yamaguchi, S., and K. Ninomiya. 2000. Umami and food palatability. J. Nutr. 130(4S Suppl):921S–926S.
32. Yamaguchi, S., and C. Takashashi. 1984. Interaction of MSG and NaCl on saltiness and palatability of clear soups. J. Food Sci. 49:82–85.