The effect of allyl isothiocyanate addition on consumers' saltiness perception

Abstract

SummaryAllyl isothiocyanate (AITC), a chemical irritant, through cross‐modal interactions, may impact the human perception of tastes and odours. Currently, new strategies are being explored to reduce the salt content present in foods, without impacting their sensory appeal. AITC may be able to increase the saltiness perception of salt‐reduced foods. As such, the objective was to first determine the detection threshold of AITC, and then evaluate its cross‐modal interaction with saltiness in model solutions and soup. The study included ninty participants. The basic tastes and burning sensation of model solutions were evaluated using general labelled magnitude scales. The soups were evaluated using hedonic and intensity scales, as well as temporal check‐all‐that‐apply (TCATA). The group mean of the individual threshold was 0.123 mg/100 mL. The AITC increased the saltiness perception of the model solutions but also suppressed the sweetness. The AITC also increased the saltiness perception of the soup during both the static and dynamic evaluation, but it also added other flavours to the soup including metallic, bitter and sour. The AITC decreased the overall liking and liking of the soup's flavour.

Progress in Multisensory Synergistic Salt Reduction

“…These stimuli interact with oral-specific receptors (such as TRPV 1, TRP channels), resulting in trigeminal sensory responses. The interaction between trigeminal sensation and salty taste perception involves various aspects, including taste perception mechanisms, dose effects and neurotransmission [ 89 , 90 , 91 ]. For example, if the concentration of trigeminal stimuli such as capsaicin is too high, the heat and pain induced by spiciness can overshadow the perception of saltiness [ 90 , 91 , 92 ].…”

“…The interaction between trigeminal sensation and salty taste perception involves various aspects, including taste perception mechanisms, dose effects and neurotransmission [ 89 , 90 , 91 ]. For example, if the concentration of trigeminal stimuli such as capsaicin is too high, the heat and pain induced by spiciness can overshadow the perception of saltiness [ 90 , 91 , 92 ]. Additionally, upon stimulation of the oral cavity by foreign substances, the human body integrates signals and may release endorphins, thereby heightening sensitivity to taste and odor and enhancing salty taste perception.…”