The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Gao, Ya; Wang, Wenqian; Zhang, Huiying; Chen, Haitao; Wang, Shuqi; Sun, Baoguo

doi:10.3390/foods11152260

Cited by 15 publications

(11 citation statements)

References 37 publications

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“…They have then individually tested the effect of compounds identified. 15,19 However, our results show for the first time the existence of possible interactions between aromatic compounds that result in a greater or lesser capacity to enhance salty taste. Thus, the presence of certain aromas in food matrices may modify the aromatic compounds' capacity to enhance taste.…”

Section: Comparison Of the Aromatic Profiles Of Spices And Their Rela...mentioning

confidence: 63%

Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?

Segura‐Borrego,

Ubeda,

Pastor

et al. 2024

J Sci Food Agric

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BACKGROUNDAs a result of its correlation with cardiovascular diseases, salt intake must be reduced. According to multi‐sensory integration, aroma plays an important role in saltiness enhancement; this could enable a food's salt content to be reduced without losing acceptance. We therefore studied the effect of three spices, Curcuma longa, Laurus nobilis L. and Petroselinum crispum L., on saltiness enhancement through sensory tests on consumers. This was followed by olfactometric analysis with the aim of relating the effect to the spices’ aromatic composition.RESULTSAccording to the odour‐induced salty taste enhancement (OISE) mean values, bay leaf and turmeric had the highest effect on saltiness enhancement, at a similar level to dry‐cured ham aroma, wherwas parsley had a significantly lower OISE value. Only one odour‐active compound (OAC), eugenol, showed a direct correlation with the spices' OISE values. Turmeric primarily had OACs with sweet aroma, whereas bay leaf had more OACs belonging to the spicy‐aroma category.CONCLUSIONThe three spices, turmeric, bay leaf and parsley, investigated in the present study appear to enhance the salty taste of mashed potato with a low salt content. The results suggest that an interaction effect among OACs with different aromatic ranges may exist. Therefore, when the global OAC modified frequency value, grouped according to aroma range, was considered, the sweet range appears to counteract the effect of the spicy aroma on saltiness. © 2024 Society of Chemical Industry.

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Section: Comparison Of the Aromatic Profiles Of Spices And Their Rela...mentioning

confidence: 63%

Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?

Segura‐Borrego,

Ubeda,

Pastor

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The screening of VOCs for sensory evaluation was based on two factors: (i) correlation with the contents of Na and K ions ( R > 0.75), (ii) correlation with the salty flavor ( R > 0.7). Previous literature has reported VOCs with salty enhancement. ,− Our aim was to compare the saltiness-enhancing ability of reported VOCs and VOCs identified in the present study. Finally, 16 VOCs were selected to study the retronasal odor-induced salty enhancement, including 4 pyrazines, 5 organic acids, 4 sulfur-containing compounds, and 3 other VOCs (Table ).…”

Section: Resultsmentioning

confidence: 88%

“…In order to study the dynamic change of saltiness intensity induced by different VOCs, time intensity (TI) tests were conducted during the oral processing process, including evaluation of the salty aftertaste for 50.0 s. Previous literature reported a variety of pyrazine compounds, such as 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, showing good saltiness-enhancing effect, ,, but did not compare the dynamic changes of their saltiness. In our experiment, four pyrazine compounds A1, A2, A3, and A4 were used for TI evaluation.…”

Section: Resultsmentioning

confidence: 99%

Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement

Chen,

Wang,

Fang

et al. 2023

J. Agric. Food Chem.

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Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na + ), potassium ions (K + ), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na + , K + , and selected VOCs were mainly released during 0−10 s of the chewing process. The release of Na + and K + in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na + and K + and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.

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“…Different previous studies confirmed the use of herbs and spices as an excellent strategy for the reduction of the salt amount in food products [ 8 , 9 , 37 , 38 ]. However, the use of aromatic herbs and spices is often associated to the culinary and cultural habits of subjects [ 3 , 10 ]. Moreover, it is important to note that the use of aromatic herbs and spices rich in phytochemicals with anti-inflammatory effects has also been demonstrated as a potential strategy for the treatment of hyposmia and ageusia [ 19 ].…”

Section: Discussionmentioning

confidence: 99%

“…In fact, in the Mediterranean zone, different herbs and plants such as basil, bay, peppermint, rosemary, and sage are normally used to increase food flavor and taste perception [ 3 , 8 , 9 ]. Gao and Colleagues suggested the use of Chinese douche, a traditional fermented soya bean product, to improve salty taste and reduce the salt intake [ 10 ]. In our previous study [ 3 ], we confirmed the important role of Mediterranean aromatic plants (rosemary, myrtle, orange, and saffron) in the enhancement of salt perception and qualified the use of flavored sea salts as a potential strategy to reduce daily salt intake.…”

Section: Introductionmentioning

confidence: 99%

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

et al. 2022

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Herbs and spices represent a possibility for the improvement of anosmia and ageusia. In this work we evaluated the role of Mediterranean aromatic herbs and spices in the salty taste perception of patients with hyposmia compared to healthy controls. To this goal, the salty taste perception in response to pure salt and different types of commercial flavored sea salt was assessed in patients with hyposmia, with or without a post-acute coronavirus syndrome, and healthy controls. Myrtle berries and leaves, a mixture of Mediterranean herbs and plants such as helichrysum, rosemary, liquorice, fennel seeds and myrtle leaves, oranges and saffron were used as salt flavoring ingredients. Differences in gustatory perception between 57 patients with hyposmia and 91 controls were evaluated considering the rate of the gustatory dimensions of pleasantness, intensity, and familiarity, using a 7-point hedonic Likert-type scale. At a dose of 0.04 g/mL, saline solutions of flavored salts, with an average 15% less NaCl, were perceived by patients with hyposmia as equally intense but less familiar than pure salt solution, with similar scores in the pleasantness dimension. Our study highlighted the central role of Mediterranean aromatic plants in the enhancement of salty perception in patients with hyposmia.

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The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Cited by 15 publications

References 37 publications

Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?

Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?

Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

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