Pleasantness in relation to difference threshold of NaCl in mashed potato

Laurila, E.; Lähteenmäki, Liisa; Rita, Hannu; Tuorila, Hely

doi:10.1016/s0950-3293(96)00036-5

Cited by 10 publications

(12 citation statements)

References 8 publications

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“…Results from the preference test (Table 3) showed that panelists did not detect a significant difference ( P > 0.05) between the control ready meal (0.6% salt) and any of the low‐salt ready meals (0.2, 0.4, 0.8, 1.0 and 1.5% salt) in terms of panelists, preference for one meal over the other. Laurila et al. (1996) found similar results for the sensory acceptability of NaCl in mashed potato noting that “noticeable intensity differences in individual flavors, such as saltiness, do not necessarily alter the preference for a food.” The acceptability of a complex food may remain relatively stable if only one attribute is manipulated, as the overall change in the complex product is small (Conner and Booth 1992; Laurila et al.…”

Section: Resultsmentioning

confidence: 77%

“…Laurila et al. (1996) found similar results for the sensory acceptability of NaCl in mashed potato noting that “noticeable intensity differences in individual flavors, such as saltiness, do not necessarily alter the preference for a food.” The acceptability of a complex food may remain relatively stable if only one attribute is manipulated, as the overall change in the complex product is small (Conner and Booth 1992; Laurila et al. 1996).…”

Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

“…Consequently, a gradual salt reduction program over time, the approach favored by the FSAI, Food & Drink Industry Ireland and the British Nutrition Foundation, may be possible in ready meals without panelists noticing a difference in the taste of the product. Laurila et al (1996) determined the difference threshold values for salt in mashed potato which were unflavored (salt only) and mashed potato flavored with garlic to be 0.36%, and mashed potato flavored with pepper to be 0.31%. A similar reference salt concentration (control) of 0.6% was used during the experiment, and salt was added to the mashed potato at levels ranging from 0.33 to 1.09% for both the unflavored and garlic mashed potato, while salt levels ranging from 0.30 to 1.21% were tested for the mashed potato flavored with pepper (Laurila et al 1996).…”

Section: Determination Of Salt Difference Thresholdmentioning

confidence: 99%

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Optimization of the Sensory Acceptability of a Reduced Salt Model Ready Meal

Mitchell

Brunton

Wilkinson

2009

Journal of Sensory Studies

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The aim of this study was to examine the effect of salt levels on the sensory acceptability of a model frozen chicken curry ready meal. A sample product with typical commercial salt levels (0.6%, control) and a low‐salt chicken curry ready meal (0.2%) were prepared using a recipe supplied by an industrial partner. Salt was then added to the low‐salt meal at levels ranging from 0 to 1.3%, giving a range of meals with final salt concentrations between 0.2 and 1.5%. Sensory trials incorporating paired comparison, triangle, preference and ranking tests indicated that salt levels in a chicken curry ready meal could be reduced to a level of 0.4% without detecting a difference in saltiness when compared to a typical commercial added salt level of 0.6%. Results indicated that the sensory threshold level for salt in this meal was 0.2%. Incorporation of a number of different commercial salt substitutes allowed a further reduction in salt levels of 0.2% and to a final concentration of 0.2% without panelists detecting a noticeable difference in saltiness. PRACTICAL APPLICATIONS High dietary salt intake is now recognized as an important casual factor in the rise in blood pressure with age in industrialized countries such as Ireland. Irish consumers are increasingly purchasing ready meals because of lifestyle demands leaving less time available to prepare meals from fresh ingredients. Health agencies throughout the world are growing increasingly concerned with the high intake of nondiscretionary sodium from salt and sodium containing additives used in these meals. The Food Safety Authority of Ireland (FSAI) has set a long‐term goal to reduce the average population intake of salt from 10 to 6 g a day by 2010 through a partnership approach with the food industry (FSAI). This project aims to produce a low‐salt chicken curry ready meal that will aid the FSAI in achieving this national health strategy goal and provide technical data on reformulation strategies and sensory properties for ready‐meal producers.

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Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Section: Determination Of Salt Difference Thresholdmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of the Sensory Acceptability of a Reduced Salt Model Ready Meal

Mitchell

Brunton

Wilkinson

2009

Journal of Sensory Studies

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“…(Laurila, Lahteenmaki, Rita, & Tuorila, 1996). Participants were warned that, for each group of samples presented, two were identical and one different and the assessors should make a circle around the different sample.…”

Section: Subjectsmentioning

confidence: 99%

<b>Sensory perception in the replacement of NaCl by MSG in fish burgers

et al. 2017

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ABSTRACT. In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG.Keywords: fish burger, ranking test, sensory profile, synergism, umami, word association.Percepção sensorial na substituição de NaCl por MSG em hambúrgueres de pescado RESUMO. Cloreto de Sódio (NaCl) em produtos cárneos promove de forma simultânea diferentes funcionalidades, como modificação da pressão osmótica e consequente redução do desenvolvimento microbiano; solubilização das proteínas e melhoria de atributos sensoriais. Embora, haja o reconhecimento de sua importância tecnológica, há uma crescente pressão para a redução de sódio nos alimentos. Nesse sentido, estratégias surgem com o intuito de substituir parte do NaCl em formulações alimentícias. Entre essas, a substituição de NaCl por Monoglutamo de Sódio (MSG). MSG é um dos responsáveis pelo quinto gosto básico denominado de umami. O presente trabalho teve como objetivo avaliar a percepção sensorial na substituição de NaCl por MSG em diferentes formulações de hambúrguer de pescado por meio das técnicas-teste de ordenação e associação de palavras. Os resultados indicaram que é possível substituir em até 50% de NaCl por MSG sem que haja comprometimento da qualidade sensorial em produto de pescado e que a técnica cognitiva associação de palavras mostrou-se como importante instrumento na percepção de hambúrgueres de pescado formulados com diferentes concentrações de NaCl e MSG.Palavras-chave: hambúrguer de pescado, teste de ordenação, perfil sensorial, sinergismo, umami, associação de palavras.

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Taste difference thresholds for monosodium glutamate and sodium chloride in pigtail macaques (Macaca nemestrina) and spider monkeys (Ateles geoffroyi)

Laska

Suorra

Bautista

et al. 2008

American J Primatol

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The purpose of this study was to determine taste difference thresholds for monosodium glutamate (MSG) and sodium chloride (NaCl) in pigtail macaques (Macaca nemestrina) and spider monkeys (Ateles geoffroyi). Using a two-bottle preference test of brief duration, three animals of each species were presented with four different reference concentrations of 50, 100, 200, and 400 mM of a tastant and tested for their ability to discriminate these from lower concentrations of the same tastant. The just noticeable differences (JNDs), expressed as Weber ratios (DeltaI/I), were found to range from 0.1 to 0.5 for MSG and 0.2 to 0.45 for NaCl in the pigtail macaques, with a significant tendency for higher Weber ratios with higher reference concentrations. In the spider monkeys, JNDs ranged from 0.15 to 0.4 for MSG and 0.1 to 0.25 for NaCl, with Weber ratios staying fairly constant across the reference concentrations tested. Thus, the JNDs were found to be generally similar in both species and to be at least as low as those found in humans for MSG and NaCl, as well as those found in spider monkeys for sucrose. The results support the assumption that both pigtail macaques and spider monkeys may use differences in perceived intensity of MSG and NaCl as a criterion for food selection.

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Pleasantness in relation to difference threshold of NaCl in mashed potato

Cited by 10 publications

References 8 publications

Optimization of the Sensory Acceptability of a Reduced Salt Model Ready Meal

Optimization of the Sensory Acceptability of a Reduced Salt Model Ready Meal

<b>Sensory perception in the replacement of NaCl by MSG in fish burgers

Taste difference thresholds for monosodium glutamate and sodium chloride in pigtail macaques (Macaca nemestrina) and spider monkeys (Ateles geoffroyi)

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