AACC International 2012 Meeting Abstract - Impact of food ingredients and processing on salt flavor perception

Special Session Abstract

9-S

Impact of food ingredients and processing on salt flavor perception
S. E. HILL (1), B. Wolf (1), I. D. Fisk (1), J. Hort (1), M. FINERTY (1)
(1) Division of Food Sciences, University of Nottingham, Leicestershire, United Kingdom

The sodium in foods may be there as a processing aid, but the other major reason is because we appreciate its taste. The value of salt as a flavour depends on the ability of the sodium ions to reach the receptors in the mouth. Hence, hydration of solid foods and the mixing of ingested material in the mouth with saliva are critical if the sodium ions are to reach the tastant receptors in the mouth. There are several challenges for the food manufacturer that they may need to undertake. Firstly, some understanding of how the food is eaten and the relationship between this and the perceived flavour. While there is some evidence that foods containing different levels of salt in different parts of the food are perceived as more salty than the average salt level, other studies have indicated that pulsed salt introduction does not give heightened perception of the sodium levels. Although ion levels in the mouth can be ascertained, via electrodes, and sensory panels may be asked to rank flavour, the interaction between sodium load and the brain’s response is very poorly understood. If the salt is added as a topical application, it is generally accepted that it needs to be in a form that can move rapidly to the taste buds and maximise the response. Hence, manipulation of particle sizes, creation of rapid hydrating mixes and altering the surface properties of flavorants containing sodium are all being created and marketed as ways to assist in the rapid dissolution and perception of the sodium. When salt is not added to the outer surface of the product or when on eating the salt is included in the bolus, the sodium may be entrapped in the bulk mass and cannot reach the taste buds. The question is then what formulations are optimal to maximise salt perception. It would appear that even changing the thickener in soups and sauces can make a major impact on salt perception levels.