In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters

Genica G. Lawrence , Chantal C. Septier (1) , Christine C. Achilleos (2) , Philippe P. Courcoux , Christian Salles (1)

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 URTAL - Unité de recherches en Technologie et Analyses Laitières

This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during theeating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, and pH levels) and represented a broad range of hardness. Mastication was recorded using electromyography simultaneously with sensory assessment. Differences in chewing behavior could explain most of the variability in sodium release and saltiness among subjects. Subjects with a higher chewing force and lower salivary flow rate experienced higher levels of sodium release and saltiness. In terms of the LPM, sodium release and saltiness were affected by either chewing behavior or food composition.

Domains: Food and Nutrition

Genica G. Lawrence, Chantal C. Septier, Christine C. Achilleos, Philippe P. Courcoux, Christian Salles. In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters. Journal of Agricultural and Food Chemistry, 2012, 60 (21), pp.5299-5306. ⟨10.1021/jf204435f⟩. ⟨hal-00939517⟩