Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
Lawrence, Genica, G. | Salles, Christian | Palicki, Olivier | Septier, Chantal | Busch, Johanneke | Thomas-Danguin, Thierry | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS) | Unilever
International audience
显示更多 [+] 显示较少 [-]英语. We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perceived saltiness in flavoured and unflavoured model cheeses with identical salt contents revealed a significant saltiness enhancement induced by the comte cheese and sardine odours. However, the carrot odour, not associated with saltiness, did not enhance saltiness. These findings revealed that well-selected aromas could enhance saltiness in low-salt-content solid-food products of various textures.
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