The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content
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- 作者：Lauriane Boisard ; Isabelle Andriot ; Christophe Martin ; Chantal Septier ; Vanessa Boissard ; Christian Salles ; Elisabeth Guichard
- 关键词：In-mouth sodium release ; Flavour perception ; Texture ; Model cheese ; 23Na NMR ; Free sodium ion ; Lipid/protein ratio ; Salt content
- 刊名：Food Chemistry
- 出版年：2014
- 出版时间：15 February, 2014
- 年：2014
- 卷：145
- 期：Complete
- 页码：437-444
- 全文大小：1201 K
文摘
Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0 % and 1 % added NaCl) on sodium ion mobility (23Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the cheeses, perceived hardness, and decreased sodium ion mobility, in vivo sodium release, saltiness and aroma perception. These findings suggest on one hand that it could be possible to increase saltiness perception by varying cheese composition, thus inducing differences in sodium ion mobility and in free sodium ion concentration, leading to differences in in-mouth sodium release and saltiness perception, and on the other hand that the reformulation of foods in line with health guidelines needs to take account of both salt content and the lipid/protein ratio.