Effect of Lipid Content on Saltiness Perception: A Psychophysical Study

Abstract

The objective of this study was to evaluate the effect of oil addition (10, 20 and 40% of oil in water) on saltiness perception as a function of NaCl concentration. A sensory panel (n = 20) was selected from the local community and trained to taste saltiness intensity using magnitude estimation. Data obtained were fitted to the Stevens’ power law. As expected, saltiness intensity increased as [NaCl] in the aqueous phase ([NaCl]aq) increased, for a constant type of sample. All types of samples (0, 10, 20 and 40% oil‐in‐water emulsions) were well fitted to the Stevens’ power law with exponent values of 0.87, 0.76, 0.66 and 0.47 for the 0, 10, 20 and 40% oil‐in‐water emulsions, respectively. This is the first research that reports exponential values for saltiness perception in the presence of an oil phase. This research also shows that saltiness perception is driven by a combination of processes that include [NaCl]em and the presence of an oil phase. Practical Applications This research contributes to the understanding of the effect of oil addition on saltiness perception for a range of NaCl concentration. This knowledge will help food scientist in the development of foods with reduced amount of sodium while maintaining the sensory properties of their product.

Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil‐in‐Water Emulsions

“…Suzuki and others () concluded that the response toward NaCl saltiness intensity decreased as an oil phase was introduced in the system. They reported estimated n values of 0.87, 0.66, and 0.47 for 0%, 20%, and 40% oil systems, respectively.…”

“…Oil affects the taste perception by increasing the viscosity of liquid foods and affecting the diffusion coefficients and retention times of taste substances in the oral cavity (Barylko‐Pikielna and others ; Mela and others ). Therefore, sensory perception of basic tastes can be affected by various physical properties of emulsions (Dresselhuis and others ; Rietberg and others ; Suzuki and others ).…”

“…In emulsion systems, the presence of lipids may enhance saltiness perception. Suzuki and others () hypothesized that oil contributes to mouth‐coating of the tongue that can delay the “washing out” of the water phase, causing an increased saltiness perception. In food models, Shamil and others () stated that fat increased saltiness perception in salad cream, and decreased bitterness perception in Cheddar cheese.…”

“…Suzuki and others () studied the effect of lipid content on human saltiness perception using the Steven's power law. However, they only measured 1 taste quality (that is, saltiness) using NaCl.…”

Sensory Evaluation and Characterizations of Emulsion Containing Sodium Chloride and Its Application in Corn Soup

“…They observed that the fat content in the milk primarily influences the saltiness perception. Suzuki et al (2014) hypothesized oil contributes to mouth-coating in the tongue that delays the rinsing of water phase from tongue, which may increase the saltiness. Meanwhile, Scanlon and Sanders (2007) studied that fat contributes to activate K + channels in the taste bud and thus, increases the transmitter release.…”