Investigation of sodium ions in cheeses by 23Na NMR spectroscopy
2009
Gobet, Mallory | Foucat, Loic | Moreau, Céline | FLAveur, VIsion et Comportement du consommateur (FLAVIC) ; Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB) | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | María Guojonsdottir | Peter S. Belton | Graham. A. Webb
International audience
Mostrar más [+] Menos [-]Inglés. The reduction in the salt content of foods without affecting their production methods and sensorial properties is a current challenge for the food industry. In foods, sodium ions can adopt various motional states through interactions with macromolecules such as hydrocolloids or exchange between two phases in heterogeneous systems. A correlation between sodium ion mobility and the saltiness perception has been suggested, the role of sodium ions with restricted motion or "bound" sodium being of particular consideration. There is therefore a need to investigate the mobility states of the different pools of sodium ions and to quantify these fractions to develop a better understanding of their respective roles on salt perception. In this context, as it is one of the most salted foodstuffs and as it is consumed worlwide, cheese is a target of choice for investigations on reducing sodium content...
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