The Experts below are selected from a list of 69 Experts worldwide ranked by ideXlab platform
Thierry Thomas-danguin - One of the best experts on this subject based on the ideXlab platform.
-
Cross-modal interactions as a strategy to enhance Salty taste and to maintain liking of Low-Salt Food: a review
Food & function, 2019Co-Authors: Thierry Thomas-danguin, Elisabeth Guichard, Christian SallesAbstract:Salt reduction in Foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to Lower sodium Salt content in Foods, the use of cross-modal interactions between taste and odour, regardless of Saltiness, was revealed to be a very promising method to improve Saltiness perception. Cross-modal odour–taste interactions, as means to enhance Salty taste in Foods, is reviewed. Salt-related odours can enhance Salty taste in water solutions containing a Low level of sodium chloride through odour-induced changes in taste perception. Odour-induced Saltiness perception enhancement (OISE) depends on Salt concentration (intensity). OISE was also found to be effective in Low Salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in Saltiness perception induced by Comte cheese and sardine odours was observed only in model Foods with soft textures. In ternary odour–sour–Salty solutions, sourness additively enhanced Saltiness perception with Salt-related odours. Finally, in cream-based Food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in Salt content without significant loss of acceptability. However, variation in the composition of the Food matrix influenced aroma and Salt release and consequently the overall Saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should alLow for the optimization of their use as Salt reduction strategies for healthier Food design.
-
Cross-modal interactions as a strategy to enhance Salty taste and to maintain liking of Low-Salt Food: a review
Food and Function, 2019Co-Authors: Thierry Thomas-danguin, Elisabeth Guichard, Christian SallesAbstract:Salt reduction in Foods is becoming an important challenge to preserve population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to Lower sodium Salt content in Foods, the use of cross-modal interactions between taste and odour, regardless of Saltiness, was revealed to be a very promising method to improve Saltiness perception. Cross-modal odour-taste interaction, as means to enhance Salty taste in Foods, is reviewed. Salt-related odours can enhance Salty taste in water solutions containing a Low level of sodium chloride through odour-induced changes in taste perception. Odour-induced Saltiness perception enhancement (OISE) depends on Salt concentration (intensity). OISE was also found to be effective in Low Salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in Saltiness perception induced by Comté cheese and sardine odours was observed only in model Foods with soft textures. In ternary odour-sour-Salty solutions, sourness additively enhanced Saltiness perception with Salt-related odours. Finally, in cream-based Food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in Salt content without significant loss of acceptability. However, variation in the composition of the Food matrix influenced aroma and Salt release and consequently the overall Saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should alLow for the optimization of their use as Salt reduction strategies for healthier Food design.
-
Reducing Salt and fat while maintaining taste: An approach on a model Food system
Food Quality and Preference, 2016Co-Authors: Adiansyah Syarifuddin, Chantal Septier, Christian Salles, Thierry Thomas-danguinAbstract:Unbalanced diets contribute to chronic pathologies. Therefore, global healthcare organisations encourage the Food industry to reduce the Salt, fat and sugar contents in Food. Different strategies to achieve this goal have been investigated. One strategy relying on cross-modal sensory compensation aims to maintain the Saltiness and fat perception in Low-fat and Low-Salt Food using congruent aromas. Our main objective is to evaluate the effect of cross-modal interactions (odour-taste-texture) on Salt and fat perception in cheese-like solid Food products.Model cheeses were prepared according to a full-factorial design with two levels of fat, Salt and pH at renneting and were flavoured with either a sardine aroma (associated to Salt) or a butter aroma (associated to fat) or were not flavoured (control). Taste, texture and aroma attribute intensities and consumer liking were rated by thirty-one panellists.The results confirmed that the modification of Salt, fat content and pH value induced changes in texture perception. In addition, a significant Saltiness enhancement and fat content perception enhancement was induced by the congruent aroma only. These findings confirmed that the use of aromas can be an efficient strategy to compensate for the reduction of fat and Salt content in Food products. However, the effect of the composition and structure of products on odour-induced Salt and fat perception enhancement appeared to be complex and mostly unpredictable at this stage, suggesting a combined influence of stimuli release dynamic and perceptual interactions.
-
Counterbalancing Salt reduction with aromas and consequences on sensory acceptability: A study with real cheese
2014Co-Authors: Adiansyah Adiansyah, Chantal Septier, Thierry Thomas-danguin, Christian SallesAbstract:Introduction and objective: Unbalanced diet with an overconsumption of Salt contributes to the development of cardiovascular disease. Several strategies are currently investigated to design Low-Salt Food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. In this context, this study had for aim to examine whether selected aromas could help to maintain Salt and fat perception in Low-Salt real cheese. Methods: Two commercial cheeses, Low-Salt cheese (LSC) and regular-Salt cheese (RSC), were reprocessed by grinding and addition of a sardine aroma associated to Salty taste (LSC sardine), a butter aroma associated to fat perception (LSC butter), a blended aroma (sardine + butter, LSC blended) and non-flavoured (LSC-u and RSC-u). A total of 9 samples, which include graded and non-graded LSC and RSC were prepared. Fifty nine consumers were asked to rate taste, texture, and aroma attributes for each sample in two conditions: with and without noseclip; in the noseclip condition, participants were not able to perceive the aroma. Results: The samples were characterized by means of rheological measurements. The results indicated only a Low impact of aroma addition on products’ structure (p=0.045), which alLowed for the direct comparison of flavored and unflavored samples on the sensory attributes. Cheese grading affected sensory texture and taste of LSC and RSC (p
-
Ham particle size influences Saltiness perception in flans
Journal of Food Science, 2014Co-Authors: Marion Emorine, Chantal Septier, Thierry Thomas-danguin, Christian SallesAbstract:One major issue of the Food industry is reducing sodium content while maintaining Food acceptability and liking. Despite extensive research in this field, little has been published on real complex Food products. The aim of this study was to investigate whether the size of particles, a parameter easily adjusted in Food processing, could influence the Salty taste of Low-Salt Food product. We thus evaluated the effect of ham particle sizes (4 levels, including a zero level) on Salt perception and the consumer liking of flans varying in their overall Salt concentrations (Low- and high-Salt content). Two consumer panels, composed of 107 and 77 subjects, rated, respectively, the Saltiness of and liking for the developed flans (8 samples). The outcomes of this study indicated first, that the addition of ham to flans increased the Salty taste perception and second, that a decrease in ham particle size (ground ham) increased the perceived Saltiness. Moreover, Low- and high-Salt flans were equally liked, demonstrating that Food manufacturers could reduce the Salt contents (here, by over 15%) while maintaining consumer acceptability through the manipulation of the size of the Salt-providing particles. Practical Application The results from this study can contribute to Low-Salt Food design with a good acceptability by the consumers. Because Salted ham particles are heterogeneously distributed in flans, the Salty perception is increased compared to a homogeneous distribution of Salt in flans. Moreover, a decrease in ham particle size increases the overall surface of particles, which efficiently increases the perceived Saltiness. Salt content and particle size of some ingredients can be optimized to enhance Saltiness of Low-Salt composite Foods, without addition of any additive and without significant loss of sensory acceptability.
Christian Salles - One of the best experts on this subject based on the ideXlab platform.
-
Cross-modal interactions as a strategy to enhance Salty taste and to maintain liking of Low-Salt Food: a review
Food & function, 2019Co-Authors: Thierry Thomas-danguin, Elisabeth Guichard, Christian SallesAbstract:Salt reduction in Foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to Lower sodium Salt content in Foods, the use of cross-modal interactions between taste and odour, regardless of Saltiness, was revealed to be a very promising method to improve Saltiness perception. Cross-modal odour–taste interactions, as means to enhance Salty taste in Foods, is reviewed. Salt-related odours can enhance Salty taste in water solutions containing a Low level of sodium chloride through odour-induced changes in taste perception. Odour-induced Saltiness perception enhancement (OISE) depends on Salt concentration (intensity). OISE was also found to be effective in Low Salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in Saltiness perception induced by Comte cheese and sardine odours was observed only in model Foods with soft textures. In ternary odour–sour–Salty solutions, sourness additively enhanced Saltiness perception with Salt-related odours. Finally, in cream-based Food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in Salt content without significant loss of acceptability. However, variation in the composition of the Food matrix influenced aroma and Salt release and consequently the overall Saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should alLow for the optimization of their use as Salt reduction strategies for healthier Food design.
-
Cross-modal interactions as a strategy to enhance Salty taste and to maintain liking of Low-Salt Food: a review
Food and Function, 2019Co-Authors: Thierry Thomas-danguin, Elisabeth Guichard, Christian SallesAbstract:Salt reduction in Foods is becoming an important challenge to preserve population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to Lower sodium Salt content in Foods, the use of cross-modal interactions between taste and odour, regardless of Saltiness, was revealed to be a very promising method to improve Saltiness perception. Cross-modal odour-taste interaction, as means to enhance Salty taste in Foods, is reviewed. Salt-related odours can enhance Salty taste in water solutions containing a Low level of sodium chloride through odour-induced changes in taste perception. Odour-induced Saltiness perception enhancement (OISE) depends on Salt concentration (intensity). OISE was also found to be effective in Low Salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in Saltiness perception induced by Comté cheese and sardine odours was observed only in model Foods with soft textures. In ternary odour-sour-Salty solutions, sourness additively enhanced Saltiness perception with Salt-related odours. Finally, in cream-based Food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in Salt content without significant loss of acceptability. However, variation in the composition of the Food matrix influenced aroma and Salt release and consequently the overall Saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should alLow for the optimization of their use as Salt reduction strategies for healthier Food design.
-
Reducing Salt and fat while maintaining taste: An approach on a model Food system
Food Quality and Preference, 2016Co-Authors: Adiansyah Syarifuddin, Chantal Septier, Christian Salles, Thierry Thomas-danguinAbstract:Unbalanced diets contribute to chronic pathologies. Therefore, global healthcare organisations encourage the Food industry to reduce the Salt, fat and sugar contents in Food. Different strategies to achieve this goal have been investigated. One strategy relying on cross-modal sensory compensation aims to maintain the Saltiness and fat perception in Low-fat and Low-Salt Food using congruent aromas. Our main objective is to evaluate the effect of cross-modal interactions (odour-taste-texture) on Salt and fat perception in cheese-like solid Food products.Model cheeses were prepared according to a full-factorial design with two levels of fat, Salt and pH at renneting and were flavoured with either a sardine aroma (associated to Salt) or a butter aroma (associated to fat) or were not flavoured (control). Taste, texture and aroma attribute intensities and consumer liking were rated by thirty-one panellists.The results confirmed that the modification of Salt, fat content and pH value induced changes in texture perception. In addition, a significant Saltiness enhancement and fat content perception enhancement was induced by the congruent aroma only. These findings confirmed that the use of aromas can be an efficient strategy to compensate for the reduction of fat and Salt content in Food products. However, the effect of the composition and structure of products on odour-induced Salt and fat perception enhancement appeared to be complex and mostly unpredictable at this stage, suggesting a combined influence of stimuli release dynamic and perceptual interactions.
-
Counterbalancing Salt reduction with aromas and consequences on sensory acceptability: A study with real cheese
2014Co-Authors: Adiansyah Adiansyah, Chantal Septier, Thierry Thomas-danguin, Christian SallesAbstract:Introduction and objective: Unbalanced diet with an overconsumption of Salt contributes to the development of cardiovascular disease. Several strategies are currently investigated to design Low-Salt Food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. In this context, this study had for aim to examine whether selected aromas could help to maintain Salt and fat perception in Low-Salt real cheese. Methods: Two commercial cheeses, Low-Salt cheese (LSC) and regular-Salt cheese (RSC), were reprocessed by grinding and addition of a sardine aroma associated to Salty taste (LSC sardine), a butter aroma associated to fat perception (LSC butter), a blended aroma (sardine + butter, LSC blended) and non-flavoured (LSC-u and RSC-u). A total of 9 samples, which include graded and non-graded LSC and RSC were prepared. Fifty nine consumers were asked to rate taste, texture, and aroma attributes for each sample in two conditions: with and without noseclip; in the noseclip condition, participants were not able to perceive the aroma. Results: The samples were characterized by means of rheological measurements. The results indicated only a Low impact of aroma addition on products’ structure (p=0.045), which alLowed for the direct comparison of flavored and unflavored samples on the sensory attributes. Cheese grading affected sensory texture and taste of LSC and RSC (p
-
Ham particle size influences Saltiness perception in flans
Journal of Food Science, 2014Co-Authors: Marion Emorine, Chantal Septier, Thierry Thomas-danguin, Christian SallesAbstract:One major issue of the Food industry is reducing sodium content while maintaining Food acceptability and liking. Despite extensive research in this field, little has been published on real complex Food products. The aim of this study was to investigate whether the size of particles, a parameter easily adjusted in Food processing, could influence the Salty taste of Low-Salt Food product. We thus evaluated the effect of ham particle sizes (4 levels, including a zero level) on Salt perception and the consumer liking of flans varying in their overall Salt concentrations (Low- and high-Salt content). Two consumer panels, composed of 107 and 77 subjects, rated, respectively, the Saltiness of and liking for the developed flans (8 samples). The outcomes of this study indicated first, that the addition of ham to flans increased the Salty taste perception and second, that a decrease in ham particle size (ground ham) increased the perceived Saltiness. Moreover, Low- and high-Salt flans were equally liked, demonstrating that Food manufacturers could reduce the Salt contents (here, by over 15%) while maintaining consumer acceptability through the manipulation of the size of the Salt-providing particles. Practical Application The results from this study can contribute to Low-Salt Food design with a good acceptability by the consumers. Because Salted ham particles are heterogeneously distributed in flans, the Salty perception is increased compared to a homogeneous distribution of Salt in flans. Moreover, a decrease in ham particle size increases the overall surface of particles, which efficiently increases the perceived Saltiness. Salt content and particle size of some ingredients can be optimized to enhance Saltiness of Low-Salt composite Foods, without addition of any additive and without significant loss of sensory acceptability.
Chantal Septier - One of the best experts on this subject based on the ideXlab platform.
-
Reducing Salt and fat while maintaining taste: An approach on a model Food system
Food Quality and Preference, 2016Co-Authors: Adiansyah Syarifuddin, Chantal Septier, Christian Salles, Thierry Thomas-danguinAbstract:Unbalanced diets contribute to chronic pathologies. Therefore, global healthcare organisations encourage the Food industry to reduce the Salt, fat and sugar contents in Food. Different strategies to achieve this goal have been investigated. One strategy relying on cross-modal sensory compensation aims to maintain the Saltiness and fat perception in Low-fat and Low-Salt Food using congruent aromas. Our main objective is to evaluate the effect of cross-modal interactions (odour-taste-texture) on Salt and fat perception in cheese-like solid Food products.Model cheeses were prepared according to a full-factorial design with two levels of fat, Salt and pH at renneting and were flavoured with either a sardine aroma (associated to Salt) or a butter aroma (associated to fat) or were not flavoured (control). Taste, texture and aroma attribute intensities and consumer liking were rated by thirty-one panellists.The results confirmed that the modification of Salt, fat content and pH value induced changes in texture perception. In addition, a significant Saltiness enhancement and fat content perception enhancement was induced by the congruent aroma only. These findings confirmed that the use of aromas can be an efficient strategy to compensate for the reduction of fat and Salt content in Food products. However, the effect of the composition and structure of products on odour-induced Salt and fat perception enhancement appeared to be complex and mostly unpredictable at this stage, suggesting a combined influence of stimuli release dynamic and perceptual interactions.
-
Counterbalancing Salt reduction with aromas and consequences on sensory acceptability: A study with real cheese
2014Co-Authors: Adiansyah Adiansyah, Chantal Septier, Thierry Thomas-danguin, Christian SallesAbstract:Introduction and objective: Unbalanced diet with an overconsumption of Salt contributes to the development of cardiovascular disease. Several strategies are currently investigated to design Low-Salt Food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. In this context, this study had for aim to examine whether selected aromas could help to maintain Salt and fat perception in Low-Salt real cheese. Methods: Two commercial cheeses, Low-Salt cheese (LSC) and regular-Salt cheese (RSC), were reprocessed by grinding and addition of a sardine aroma associated to Salty taste (LSC sardine), a butter aroma associated to fat perception (LSC butter), a blended aroma (sardine + butter, LSC blended) and non-flavoured (LSC-u and RSC-u). A total of 9 samples, which include graded and non-graded LSC and RSC were prepared. Fifty nine consumers were asked to rate taste, texture, and aroma attributes for each sample in two conditions: with and without noseclip; in the noseclip condition, participants were not able to perceive the aroma. Results: The samples were characterized by means of rheological measurements. The results indicated only a Low impact of aroma addition on products’ structure (p=0.045), which alLowed for the direct comparison of flavored and unflavored samples on the sensory attributes. Cheese grading affected sensory texture and taste of LSC and RSC (p
-
Ham particle size influences Saltiness perception in flans
Journal of Food Science, 2014Co-Authors: Marion Emorine, Chantal Septier, Thierry Thomas-danguin, Christian SallesAbstract:One major issue of the Food industry is reducing sodium content while maintaining Food acceptability and liking. Despite extensive research in this field, little has been published on real complex Food products. The aim of this study was to investigate whether the size of particles, a parameter easily adjusted in Food processing, could influence the Salty taste of Low-Salt Food product. We thus evaluated the effect of ham particle sizes (4 levels, including a zero level) on Salt perception and the consumer liking of flans varying in their overall Salt concentrations (Low- and high-Salt content). Two consumer panels, composed of 107 and 77 subjects, rated, respectively, the Saltiness of and liking for the developed flans (8 samples). The outcomes of this study indicated first, that the addition of ham to flans increased the Salty taste perception and second, that a decrease in ham particle size (ground ham) increased the perceived Saltiness. Moreover, Low- and high-Salt flans were equally liked, demonstrating that Food manufacturers could reduce the Salt contents (here, by over 15%) while maintaining consumer acceptability through the manipulation of the size of the Salt-providing particles. Practical Application The results from this study can contribute to Low-Salt Food design with a good acceptability by the consumers. Because Salted ham particles are heterogeneously distributed in flans, the Salty perception is increased compared to a homogeneous distribution of Salt in flans. Moreover, a decrease in ham particle size increases the overall surface of particles, which efficiently increases the perceived Saltiness. Salt content and particle size of some ingredients can be optimized to enhance Saltiness of Low-Salt composite Foods, without addition of any additive and without significant loss of sensory acceptability.
-
Heterogeneous distribution of aroma and Salt in Food enhances Salt perception
2012Co-Authors: Marion Emorine, Chantal Septier, Thierry Thomas-danguin, Christian SallesAbstract:In the worldwide context of healthy diet, taste enhancement is essential to maintain Low Salt Food acceptability. Aroma-taste interactions and heterogeneous distribution of tastants were used as strategies for taste enhancement. However, the combination of these two strategies has never been studied. This study investigated the effect of heterogeneous aroma-Salt distribution on Salty taste enhancement and consumer acceptability of hot snacks. A four-layers cream-based model Food was designed with the same total amount of sodium and ham aroma, but their distribution varied in each layer. Low, medium or large contrasts between layers of Salt and aroma concentration were used, according to an optimized experimental design. Control products with no added ham aroma were included, which resulted in 10 products. A consumer panel (n=82) rated for each product: Salty, sweet, bitter, sour and umami taste intensity, as well as ham and cheese aroma intensity. Additionally, they evaluated their acceptability for the products during another sensory session. Results showed first that ham aroma enhanced Saltiness (p
-
Cross-modal interactions between taste and smell: Odour-induced Saltiness enhancement depends on Salt level
Food Quality and Preference, 2011Co-Authors: Nizar Nasri, Chantal Septier, Christian Salles, Noëlle Béno, Thierry Thomas-danguinAbstract:In recent years, health concerns related to Salt have led to extensive research on Low-Salt Foods. One major remaining issue is to reduce sodium content while still providing the Salty fix, to maintain Food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in Food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to Saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they influence Saltiness. Therefore, the aim of the present study is to determine if the level of Saltiness, i.e., the concentration of sodium chloride in aqueous solutions, influences odour-induced Saltiness enhancement (OISE). A panel of 64 untrained panellists evaluated the Saltiness of water solutions including Salt and a tasteless odorant. FolLowing a full factorial design, three concentrations of Salt were used in conjunction with three aroma conditions. The results confirmed that OISE depends on odour-taste congruency but also clearly indicated that OISE depends on Salt concentration (Salty intensity): the Saltiness of a Low- or medium-Salt-content solution increased significantly when subjects perceived simultaneously the congruent sardine aroma, but OISE was no more significant with high-Saltiness solutions. This effect has to be taken into account when using OISE as a compensation strategy in Low-Salt Food.
Elisabeth Guichard - One of the best experts on this subject based on the ideXlab platform.
-
Cross-modal interactions as a strategy to enhance Salty taste and to maintain liking of Low-Salt Food: a review
Food & function, 2019Co-Authors: Thierry Thomas-danguin, Elisabeth Guichard, Christian SallesAbstract:Salt reduction in Foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to Lower sodium Salt content in Foods, the use of cross-modal interactions between taste and odour, regardless of Saltiness, was revealed to be a very promising method to improve Saltiness perception. Cross-modal odour–taste interactions, as means to enhance Salty taste in Foods, is reviewed. Salt-related odours can enhance Salty taste in water solutions containing a Low level of sodium chloride through odour-induced changes in taste perception. Odour-induced Saltiness perception enhancement (OISE) depends on Salt concentration (intensity). OISE was also found to be effective in Low Salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in Saltiness perception induced by Comte cheese and sardine odours was observed only in model Foods with soft textures. In ternary odour–sour–Salty solutions, sourness additively enhanced Saltiness perception with Salt-related odours. Finally, in cream-based Food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in Salt content without significant loss of acceptability. However, variation in the composition of the Food matrix influenced aroma and Salt release and consequently the overall Saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should alLow for the optimization of their use as Salt reduction strategies for healthier Food design.
-
Cross-modal interactions as a strategy to enhance Salty taste and to maintain liking of Low-Salt Food: a review
Food and Function, 2019Co-Authors: Thierry Thomas-danguin, Elisabeth Guichard, Christian SallesAbstract:Salt reduction in Foods is becoming an important challenge to preserve population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to Lower sodium Salt content in Foods, the use of cross-modal interactions between taste and odour, regardless of Saltiness, was revealed to be a very promising method to improve Saltiness perception. Cross-modal odour-taste interaction, as means to enhance Salty taste in Foods, is reviewed. Salt-related odours can enhance Salty taste in water solutions containing a Low level of sodium chloride through odour-induced changes in taste perception. Odour-induced Saltiness perception enhancement (OISE) depends on Salt concentration (intensity). OISE was also found to be effective in Low Salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in Saltiness perception induced by Comté cheese and sardine odours was observed only in model Foods with soft textures. In ternary odour-sour-Salty solutions, sourness additively enhanced Saltiness perception with Salt-related odours. Finally, in cream-based Food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in Salt content without significant loss of acceptability. However, variation in the composition of the Food matrix influenced aroma and Salt release and consequently the overall Saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should alLow for the optimization of their use as Salt reduction strategies for healthier Food design.
Michael G. Gänzle - One of the best experts on this subject based on the ideXlab platform.
-
Formation of taste-active amino acids, amino acid derivatives and peptides in Food fermentations - A review.
Food research international (Ottawa Ont.), 2016Co-Authors: Cindy J. Zhao, Andreas Schieber, Michael G. GänzleAbstract:Abstract Fermented Foods are valued for their rich and complex odour and taste. The metabolic activity of Food-fermenting microorganisms determines Food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and peptides in Food fermentations. Pathways of the generation of taste compounds are presented for soy sauce, cheese, fermented meats, and bread. Proteolysis or autolysis during Food fermentations generates taste-active amino acids and peptides; peptides derived from proteolysis particularly impart umami taste (e.g. α-glutamyl peptides) or bitter taste (e.g. hydrophobic peptides containing proline). Taste active peptide derivatives include pyroglutamyl peptides, γ-glutamyl peptides, and succinyl- or lactoyl amino acids. The influence of fermentation microbiota on proteolysis, and peptide hydrolysis, and the metabolism of glutamate and arginine is well understood, however, the understanding of microbial metabolic activities related to the formation of taste-active peptide derivatives is incomplete. Improved knowledge of the interactions between taste-active compounds will enable the development of novel fermentation strategies to develop tastier, less bitter, and Low-Salt Food products, and may provide novel and “clean label” ingredients to improve the taste of other Food products.
