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Christian Salles - One of the best experts on this subject based on the ideXlab platform.
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The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
Food Chemistry, 2014Co-Authors: Lauriane Boisard, Christian Salles, Christophe Martin, Chantal Septier, Isabelle Andriot, Vanessa Boissard, Elisabeth GuichardAbstract:Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both Saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the cheeses, perceived hardness, and decreased sodium ion mobility, in vivo sodium release, Saltiness and aroma perception. These findings suggest on one hand that it could be possible to increase Saltiness perception by varying cheese composition, thus inducing differences in sodium ion mobility and in free sodium ion concentration, leading to differences in in-mouth sodium release and Saltiness perception, and on the other hand that the reformulation of foods in line with health guidelines needs to take account of both salt content and the lipid/protein ratio.
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fat and salt contents affect the in mouth temporal sodium release and Saltiness perception of chicken sausages
Meat Science, 2013Co-Authors: Claire Chabanet, Christian Salles, Chantal Septier, Amparo Tarrega, F SiretAbstract:In cooked meats, sodium chloride is involved in taste, texture and flavour release. So a reduction in the salt content may have an impact on overall perception and acceptability. The aim of this study was to evaluate the influence of composition on sodium release and Saltiness intensity in chicken sausages. The rheological properties of the sausages differed according to composition. Temporal sodium release and temporal Saltiness intensity were evaluated by four selected subjects when eating sausages. At each time point, the effect of the salt level in sausages on sodium release was positive and highly significant. The effect of lipids on sodium release was negative. Concerning perception, the amount of salt used had a positive effect on Saltiness intensity, and lipids seemed to exert a masking effect. Generally, clear relationships between salt levels, sodium release and Saltiness intensity were found but the masking effect of lipids on Saltiness intensity probably also involved texture or fat perception mechanisms.
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in vivo sodium release and Saltiness perception in solid lipoprotein matrices 1 effect of composition and texture
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Genica Lawrence, Florence Bérodier, Christine Achilleos, Philippe Courcoux, Solange Buchin, Chantal Septier, Christian SallesAbstract:Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and Saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and characterized by means of rheological measurements, texture, and taste sensory profiles. Texture and taste perceptions were affected differently by variations in the salt level, dry matter, and fat contents. Composition and textural changes also modified temporal sodium release and Saltiness perception recorded in five subjects, but the effects varied as a function of the salt content. The water content mainly appeared to influence the amount of sodium released, whereas Saltiness perception was mainly related to fat content. Elasticity, coating, and granularity were found to be correlated with temporal sodium release and/or Saltiness parameters.
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Influence of composition and texture on in-mouth sodium release and Saltiness perception during consumption of semi-hard cheeses
2011Co-Authors: Genica Lawrence, Florence Bérodier, Christine Achilleos, Philippe Courcoux, Solange Buchin, Christian SallesAbstract:Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for Saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on the release and perception of salt. The objective of this study is to determine to what extent cheese composition and texture influence the release of sodium and the Saltiness perception during eating, taking into account the oral behaviour of consumers. Semi-hard cheeses varying in composition (Fat in dry matter, water content in defatted cheese, calcium in defatted dry matter, salt content) were made according to an experimental design. The cheeses were characterized by a conventional sensory profile (taste, texture and global aroma intensity), composition parameters and rheological properties (uniaxial compression at constant displacement rate). Then, both temporal sodium release and temporal Saltiness intensities were simultaneously evaluated for each cheese. Important differences were observed between cheeses for both rheological properties and sensory characteristics in term of Saltiness and texture. Several significant effects were observed on the increasing phase and at the maximum of the sodium release and on Saltiness time intensity curves according to cheese composition / texture. For example, the in-mouth maximum concentration of sodium and the maximum Saltiness intensity decreased when fat content increased. These results will be discussed and compared to results obtained with the same approach on model lipoprotein matrices.
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Odour-taste interactions: a way to enhance Saltiness in low-salt content solutions
Food Quality and Preference, 2009Co-Authors: Genica Lawrence, Christian Salles, Chantal Septier, Johanneke Busch, Thierry Thomas-danguinAbstract:This study investigated odour–Saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected Saltiness of food flavour evoked by food written items. Differences in expected Saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced Saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, Saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce Saltiness and enhance Saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.
Chantal Septier - One of the best experts on this subject based on the ideXlab platform.
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The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
Food Chemistry, 2014Co-Authors: Lauriane Boisard, Christian Salles, Christophe Martin, Chantal Septier, Isabelle Andriot, Vanessa Boissard, Elisabeth GuichardAbstract:Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both Saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the cheeses, perceived hardness, and decreased sodium ion mobility, in vivo sodium release, Saltiness and aroma perception. These findings suggest on one hand that it could be possible to increase Saltiness perception by varying cheese composition, thus inducing differences in sodium ion mobility and in free sodium ion concentration, leading to differences in in-mouth sodium release and Saltiness perception, and on the other hand that the reformulation of foods in line with health guidelines needs to take account of both salt content and the lipid/protein ratio.
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fat and salt contents affect the in mouth temporal sodium release and Saltiness perception of chicken sausages
Meat Science, 2013Co-Authors: Claire Chabanet, Christian Salles, Chantal Septier, Amparo Tarrega, F SiretAbstract:In cooked meats, sodium chloride is involved in taste, texture and flavour release. So a reduction in the salt content may have an impact on overall perception and acceptability. The aim of this study was to evaluate the influence of composition on sodium release and Saltiness intensity in chicken sausages. The rheological properties of the sausages differed according to composition. Temporal sodium release and temporal Saltiness intensity were evaluated by four selected subjects when eating sausages. At each time point, the effect of the salt level in sausages on sodium release was positive and highly significant. The effect of lipids on sodium release was negative. Concerning perception, the amount of salt used had a positive effect on Saltiness intensity, and lipids seemed to exert a masking effect. Generally, clear relationships between salt levels, sodium release and Saltiness intensity were found but the masking effect of lipids on Saltiness intensity probably also involved texture or fat perception mechanisms.
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in vivo sodium release and Saltiness perception in solid lipoprotein matrices 1 effect of composition and texture
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Genica Lawrence, Florence Bérodier, Christine Achilleos, Philippe Courcoux, Solange Buchin, Chantal Septier, Christian SallesAbstract:Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and Saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and characterized by means of rheological measurements, texture, and taste sensory profiles. Texture and taste perceptions were affected differently by variations in the salt level, dry matter, and fat contents. Composition and textural changes also modified temporal sodium release and Saltiness perception recorded in five subjects, but the effects varied as a function of the salt content. The water content mainly appeared to influence the amount of sodium released, whereas Saltiness perception was mainly related to fat content. Elasticity, coating, and granularity were found to be correlated with temporal sodium release and/or Saltiness parameters.
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Odour-taste interactions: a way to enhance Saltiness in low-salt content solutions
Food Quality and Preference, 2009Co-Authors: Genica Lawrence, Christian Salles, Chantal Septier, Johanneke Busch, Thierry Thomas-danguinAbstract:This study investigated odour–Saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected Saltiness of food flavour evoked by food written items. Differences in expected Saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced Saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, Saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce Saltiness and enhance Saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.
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determination and gustatory properties of taste active compounds in tomato juice
Food Chemistry, 2003Co-Authors: C Salles, Sophie Nicklaus, Chantal SeptierAbstract:The water-soluble compounds of a tomato juice selected for its high taste intensity and quality, have been investigated by both physico-chemical and sensory analyses. The physico-chemical assessment of the crude juice led to the construction of a synthetic model juice. Although 97% of the material contained in the crude juice has been identified and quantified, significant sensory differences between the crude and model juice have been found concerning bitterness and sharpness, showing that the components responsible for these gustatory descriptors have not yet been identified in the juice. For the other descriptors: sweetness, Saltiness, sourness, umami and astringency, no significant differences were found between these two solutions. Using the model juice, omission tests were performed to explain the three main tastes of the juice: Saltiness, sweetness and sourness. Sweetness was mainly attributable to sugars while the non-dissociated and dissociated forms of the organic acids, with potassium as counterion, seemed mainly responsible for sourness and Saltiness. Moreover, several masking effects were observed between taste-active components. The contribution of the taste-active compounds to the main tastes were quantified by stepwise multiple linear regressions. The model explained up to 95, 89.9 and 85.8% of sourness, Saltiness and sweetness, respectively.
Mariko Manabe - One of the best experts on this subject based on the ideXlab platform.
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retronasal odor of dried bonito stock induces umami taste and improves the palatability of Saltiness
Journal of Food Science, 2014Co-Authors: Mariko Manabe, Sanae Ishizaki, Tatsuhito Yoshioka, Umi Yamagishi, Nozomu OginomeAbstract:A traditional Japanese umami-rich stock, dried bonito stock, was reported to improve the palatability of a low-salt diet due to its characteristic aroma. Two pathways are available for the presentation of odors: the orthonasal and retronasal pathways. Aroma is perceived through the orthonasal pathway. In contrast, retronasal application of odors is thought to evoke different sensations from the orthonasal pathway, which is typically perceived as taste and modifies taste. Therefore, the effect of retronasal odor on salt-reduction might be different from that of aroma, that is, orthonasal odor. Thus, the effects of the retronasal odor of dried bonito stock on the enhancement and improvement of palatability upon salt reduction were examined using sensory evaluation. Moreover, the contributions to flavor expression and palatability of dried bonito stock were also investigated. Although the retronasal odor of dried bonito did not enhance Saltiness, it improved the palatability of Saltiness. In the presence of no tastants except 0.68% NaCl, a content 15% less than that of Japanese traditional soup, the retronasal odor of dried bonito generated umami, enhanced the suitability for dried bonito stock, and increased palatability. This indicates that the retronasal odor of dried bonito stock could improve the palatability of a salt-reduced diet. These findings can be applied to the development of new seasonings for improving the palatability of salt-reduced foods.
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improving the palatability of salt reduced food using dried bonito stock
Journal of Food Science, 2009Co-Authors: Mariko Manabe, Sanae Ishizaki, Tatsuhito Yoshioka, Nozomu OginomeAbstract:: The characteristic flavors, with the exception of umami, of dried bonito stock not only enhanced Saltiness but also improved palatability, namely the acceptability, of salt-reduced foods. However, the respective effects of odorants and tastants of dried bonito stock on palatability have yet to be fully explained. Thus, the effect of dried bonito stock aroma on Saltiness enhancement and palatability improvement in salt-reduced food was evaluated by sensory assessment. Probit analysis indicated that aromas of the stocks, arabushi and karebushi, did not affect the intensity of Saltiness. However, the test sample with aromas of dried bonito stocks was significantly more palatable than the reference sample. The effects of the taste of dried bonito stock were also evaluated. Probit analysis indicated that enhanced Saltiness was not observed in the MSG solution but was observed with the dried bonito stocks, when controlled for aroma. These results suggest that Saltiness enhancement by dried bonito stock was caused by the characteristic taste (excluding umami) of dried bonito stock, while its characteristic aroma and umami were involved in preventing the loss of palatability of a low-salt diet. Moreover, it was found that using a combination of karebushi and dried kelp, as material for making stock, could contribute effectively to the preparation of palatable salt-reduced foods in Japan. Invention of new seasonings for improving the palatability of salt-reduced foods could exploit these findings.
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Saltiness enhancement by the characteristic flavor of dried bonito stock
Journal of Food Science, 2008Co-Authors: Mariko ManabeAbstract:ABSTRACT: There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake of the Japanese population. The salt-reducing effect of the characteristic flavors other than umami of dried bonito stock, which is widely used in everyday Japanese food, was examined by sensory evaluation. In the 1st sensory evaluation, the effect was evaluated in a model solution. The Saltiness of 0.80% NaCl solution was equivalent to that of 0.12% monosodium glutamate (MSG) solution containing 0.81% NaCl and dried bonito stock containing 0.68% NaCl. Saltiness enhancement could not be found when MSG solution was used, but was found with 6% dried bonito stock. The 2nd evaluation examined whether the effect was valid for 2 everyday Japanese foods—traditional Japanese clear soup (sumashi-jiru) and steamed egg custard (tamagodoufu). Although enhancement of Saltiness by dried bonito stock could not be clearly demonstrated in the soup, a change in NaCl concentration within 15% did not affect the palatability of the soup. However, dried bonito stock not only enhanced the Saltiness but also improved the palatability of steamed egg custard. These findings are expected to be useful for improving the palatability of salt-reduced food.
Eero Puolanne - One of the best experts on this subject based on the ideXlab platform.
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reducing sodium intake from meat products
Meat Science, 2005Co-Authors: Marita Ruusunen, Eero PuolanneAbstract:Abstract Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt should be maintained at about 5–6 g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3 g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride. Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, but at the table. In most cases, salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived Saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived Saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content (i.e. lean meat content) in meat products reduces perceived Saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a more stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.
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reducing the sodium content in meat products the effect of the formulation in low sodium ground meat patties
Meat Science, 2005Co-Authors: Marita Ruusunen, Jukka Vainionpaa, Marika Lyly, Liisa Lahteenmaki, Markku Niemisto, Raija Ahvenainen, Eero PuolanneAbstract:This study investigated the effect of formulation on quality characteristics of low-sodium ground meat patties. The variation in sodium content was achieved by varying the NaCl content. The formulation variables studied were sodium and fat content and the use of phosphate. The patties were made using 50% or 60% meat in the formulations. Formulation affected the perceived Saltiness of ground meat patties. Fat and lean meat content affected perceived Saltiness, but their effects were opposite. When the fat content was increased the perceived Saltiness increased, but when the meat content increased the perceived Saltiness decreased. However, the effect of fat content on perceived Saltiness was less than the effect of meat content. The use of phosphate effectively decreased cooking loss, particularly of high-fat-low-sodium patties. The same firmness could be reached with lower sodium content when phosphate was used.
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effect of sodium citrate carboxymethyl cellulose and carrageenan levels on quality characteristics of low salt and low fat bologna type sausages
Meat Science, 2003Co-Authors: Marita Ruusunen, Eero Puolanne, Jukka Vainionpaa, Marika Lyly, Liisa Lahteenmaki, Markku Niemisto, Raija AhvenainenAbstract:Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill. Firmness, juiciness, Saltiness and flavour intensity of the sausages were sensorically evaluated. Altogether 20 separate sausage batches were prepared. In low-salt sausages containing less than 1.4% NaCl, the use of NAC, CAR and CMC decreased frying loss and increased Saltiness. NAC and CAR also increased flavour intensity, but CMC did not. Furthermore, NAC, CAR and CMC increased the firmness of the low-salt sausage, while only NAC increased juiciness when the NaCl content was below 1.4%. NAC increases, however, the sodium content of the product. Therefore, it can be concluded that in low-salt sausages no additive alone is suitable. A mixture of NAC and CAR appears to be the best combination.
Nozomu Oginome - One of the best experts on this subject based on the ideXlab platform.
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retronasal odor of dried bonito stock induces umami taste and improves the palatability of Saltiness
Journal of Food Science, 2014Co-Authors: Mariko Manabe, Sanae Ishizaki, Tatsuhito Yoshioka, Umi Yamagishi, Nozomu OginomeAbstract:A traditional Japanese umami-rich stock, dried bonito stock, was reported to improve the palatability of a low-salt diet due to its characteristic aroma. Two pathways are available for the presentation of odors: the orthonasal and retronasal pathways. Aroma is perceived through the orthonasal pathway. In contrast, retronasal application of odors is thought to evoke different sensations from the orthonasal pathway, which is typically perceived as taste and modifies taste. Therefore, the effect of retronasal odor on salt-reduction might be different from that of aroma, that is, orthonasal odor. Thus, the effects of the retronasal odor of dried bonito stock on the enhancement and improvement of palatability upon salt reduction were examined using sensory evaluation. Moreover, the contributions to flavor expression and palatability of dried bonito stock were also investigated. Although the retronasal odor of dried bonito did not enhance Saltiness, it improved the palatability of Saltiness. In the presence of no tastants except 0.68% NaCl, a content 15% less than that of Japanese traditional soup, the retronasal odor of dried bonito generated umami, enhanced the suitability for dried bonito stock, and increased palatability. This indicates that the retronasal odor of dried bonito stock could improve the palatability of a salt-reduced diet. These findings can be applied to the development of new seasonings for improving the palatability of salt-reduced foods.
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improving the palatability of salt reduced food using dried bonito stock
Journal of Food Science, 2009Co-Authors: Mariko Manabe, Sanae Ishizaki, Tatsuhito Yoshioka, Nozomu OginomeAbstract:: The characteristic flavors, with the exception of umami, of dried bonito stock not only enhanced Saltiness but also improved palatability, namely the acceptability, of salt-reduced foods. However, the respective effects of odorants and tastants of dried bonito stock on palatability have yet to be fully explained. Thus, the effect of dried bonito stock aroma on Saltiness enhancement and palatability improvement in salt-reduced food was evaluated by sensory assessment. Probit analysis indicated that aromas of the stocks, arabushi and karebushi, did not affect the intensity of Saltiness. However, the test sample with aromas of dried bonito stocks was significantly more palatable than the reference sample. The effects of the taste of dried bonito stock were also evaluated. Probit analysis indicated that enhanced Saltiness was not observed in the MSG solution but was observed with the dried bonito stocks, when controlled for aroma. These results suggest that Saltiness enhancement by dried bonito stock was caused by the characteristic taste (excluding umami) of dried bonito stock, while its characteristic aroma and umami were involved in preventing the loss of palatability of a low-salt diet. Moreover, it was found that using a combination of karebushi and dried kelp, as material for making stock, could contribute effectively to the preparation of palatable salt-reduced foods in Japan. Invention of new seasonings for improving the palatability of salt-reduced foods could exploit these findings.
