In vivo sodium release related to salty perception during eating model cheeses of different textures
Phan, van Anh | Yven, Claude, C. | Lawrence, Genica, G. | Chabanet, Claire | Reparet, Jean-Michel | Salles, Christian | 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)
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Показать больше [+] Меньше [-]Английский. The objective of this study was to determine to what extent the ratio of fat/water, fat/protein or water/protein concentrations and texture may influence the release of sodium, saltiness perception and chewing behaviour during eating food. Cheese models were manufactured with two levels of shear intensity and two different ratios of fat/water concentration. Sodium concentration in saliva, saltiness perception and masticatory parameters were evaluated for each subject and each product. The products made with high shear intensity released sodium more easily in the mouth during chewing, whilst high fat concentration contributed to reduce the release of sodium. Saltiness was only related to matrix composition (fat/water concentrations). Moreover, sodium release and saltiness perception were found to be correlated with several masticatory parameters. A model built with matrix composition variables showed that the water content influenced the sodium release and the fat content influenced saltiness, but with temporal differences during the chewing process.
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Эту запись предоставил Institut national de la recherche agronomique