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Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods

Rama, Ruben; Chiu, Natalie; Da Silva, Margarida Carvalho; Hewson, Louise; Hort, Joanne; Fisk, Ian D.

Authors

Ruben Rama

Natalie Chiu

Margarida Carvalho Da Silva

Louise Hewson

Joanne Hort

Ian D. Fisk ian.fisk@nottingham.ac.uk



Abstract

Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of sodium to the tongue and resultant saltiness, measured over 65 s with a defined chew protocol (three chews, then holding the bolus in the mouth without swallowing). Salt crystal size impacted upon the delivery rate and perceived saltiness. The smallest crystal size fraction dissolved and diffused throughout the mouth to the tongue saliva faster than the medium and the largest ones; the smallest crystal size fraction also had the highest maximum concentration and greatest total sodium. These results correlated well with the sensory perceived saltiness, where the smallest crystal size fraction resulted in the fastest Tmax, highest maximum saltiness intensity and maximum total saltiness. The different delivery rates can be explained by differential dissolution kinetics and enhanced mass transfer of sodium across the saliva.

Journal Article Type Article
Publication Date Oct 1, 2013
Journal Journal of Texture Studies
Print ISSN 0022-4901
Electronic ISSN 0022-4901
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 44
Issue 5
APA6 Citation Rama, R., Chiu, N., Da Silva, M. C., Hewson, L., Hort, J., & Fisk, I. D. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies, 44(5), doi:10.1111/jtxs.12017
DOI https://doi.org/10.1111/jtxs.12017
Publisher URL http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12017/abstract
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0





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