Strategies to enhance saltiness in food involving cross modal interactions

Thierry Thomas-Danguin (1) , Genica Lawrence (1) , Marion Emorine (1) , Nizar Nasri (1) , Lauriane Boisard (1) , Elisabeth Guichard (1) , Christian Salles (1)

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]

This review presents a series of results on cross modal odor-taste interactions as a mean to enhance salty taste in food. Salt-related odors can enhance salty taste in water solutions containing a low level of sodium chloride through odor-induced changes in taste perception. Odor-induced saltiness enhancement (OISE) depends on salt concentration (intensity) and was no more significant in high salt-content water solutions. OISE was also found effective in low-salt content solid model cheese, but modulated by texture. A significant saltiness enhancement induced by the comté cheese and sardine odors was observed for softer textures only. In ternary odor-sour-salty solutions, sourness enhanced saltiness additively with salt-related odors. Finally, in real food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for over 25% decrease in salt-content without significant loss of acceptability. These results will be discussed with regard to diffusion and sodium mobility in food matrices.

Mots clés: aroma; sensory interactions

Domaines: Sciences du Vivant [q-bio]

Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Nizar Nasri, Lauriane Boisard, et al.. Strategies to enhance saltiness in food involving cross modal interactions. 245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States. ⟨hal-01190692⟩