Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c06293
Abstract: Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00… read more here.
Keywords: saltiness perception; protocol evaluating; evaluating saltiness; sodium ... See more keywords
Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b04153
Abstract: Innovative approaches to develop flavors with high sensory appeal are critical in encouraging increased consumer preference and adoption of low sodium foods. Gas chromatography-olfactometry, coupled with stable isotope dilution assays and sensory experiments, led to… read more here.
Keywords: mushroom protein; protein cysteine; hydrolyzed mushroom; saltiness perception ... See more keywords
Effect of Piperine on Saltiness Perception
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020296
Abstract: Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste.… read more here.
Keywords: saltiness perception; piperine; effect piperine; perception ... See more keywords