Flavor effects of sodium chloride  [1985]

Gillette, Marianne

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A study panel examined the sensory effects of sodium chloride (NaCl) on a variety of food products. The flavor descriptors includes: aroma strength "mouthfeel" (fullness, thickness), saltiness, sweetness, overall flavor strength, overall balance, and miscellaneous off-notes (metallic taste, bitterness). Aroma and flavor profiles are depicted for strained peas, chicken noodle, split pea and tomato soups. Several additional foods were tested. The panel concluded that NaCl enhanced mouthfeel, sweetness, balance and saltiness, while decreasing or masking off-note factors. Potassum chloride (KCI), on the other hand, did not enhance mouthfeel or balance and significantly encreased bitter or metallic off-note factors. (wz)

Other subjects

  • evaluation
  • potassium/ potage
  • cloruro de sodio
  • potasio/ sopas
  • chlorure de sodium
  • preferencia de alimentos
  • aditivos alimentarios
  • additif alimentaire
  • evaluacion
  • aromatizantes
  • aromatisant
  • preference alimentaire

From the journal

Food technology (USA)

ISSN : 0015-6639


Other information

Language : English

Type : Journal Article

In AGRIS since : 1986

Volume : 39

Issue : 6

Start Page : 47

End Page : 52 56

All titles :

" Flavor effects of sodium chloride "