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Controlling salt and aroma perception through the inclusion of air fillers

Chiu, Natalie; Hewson, Louise; Yang, Ni; Linforth, Robert; Fisk, Ian D.

Authors

Natalie Chiu stxnxch@nottingham.ac.uk

Louise Hewson louise.hewson@nottingham.ac.uk

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Dr NI YANG ni.yang@nottingham.ac.uk
Assistant Professor

Robert Linforth sczrsl@exmail.nottingham.ac.uk



Abstract

© 2015 The Authors. Global dietary sodium consumption significantly exceeds the WHO recommended intake levels, although strategies are available for sodium reduction, most are partial product-specific solutions. A wider range of approaches is urgently required to enable food manufacturers to reduce sodium within processed foods. In this study, the addition of air inclusions within hydrogels has been evaluated for its ability to enhance the delivery of sodium and perception of saltiness and was shown, on a volume basis, to achieve an 80% reduction in total sodium with no loss of saltiness perception; the addition of a congruent aroma volatile was shown to enhance overall flavour perception in foamed systems. Air inclusions were shown to increase both the delivery and perception of salt and aroma, in addition to increasing overall flavour perception. This work will be of interest to both academic researchers in this field and industrialists looking for new approaches to mitigate loss of taste quality with sodium reduction.

Citation

Chiu, N., Hewson, L., Yang, N., Linforth, R., & Fisk, I. D. (2015). Controlling salt and aroma perception through the inclusion of air fillers. LWT - Food Science and Technology, 63(1), 65-70. https://doi.org/10.1016/j.lwt.2015.03.098

Journal Article Type Article
Acceptance Date Mar 25, 2015
Online Publication Date Apr 2, 2015
Publication Date Sep 1, 2015
Deposit Date May 12, 2015
Publicly Available Date May 12, 2015
Journal LWT - Food Science and Technology
Print ISSN 0023-6438
Electronic ISSN 0023-6438
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 63
Issue 1
Pages 65-70
DOI https://doi.org/10.1016/j.lwt.2015.03.098
Keywords Salt Reduction, Aroma Release, Taste Delivery
Public URL http://eprints.nottingham.ac.uk/id/eprint/28787
Publisher URL http://www.sciencedirect.com/science/article/pii/S0023643815002510#
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0

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