Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Food Research Center, North Carolina State University, Raleigh 27694, USA.
J Dairy Sci. 2011 Feb;94(2):636-45. doi: 10.3168/jds.2010-3509.
Sodium can be found in many sources of the US diet. Dietary guidelines currently suggest a maximum intake of 2,300 mg of sodium (6g of sodium chloride) per day, whereas the average consumer intake is 3,600 mg of sodium (9 g of sodium chloride) per day. The main health concern with high consumption of sodium is hypertension. The objectives of this study were to identify the salty taste intensity of sodium chloride in water and various dairy food matrices, and to identify the just-noticeable difference in concentration at which consumers noticed a decrease in salty taste in these food products. Solutions and food products (water, cheese sauce, cottage cheese, and milk-based soup) were prepared with sodium chloride ranging in concentration from 0.008 to 0.06 M. Seventeen panelists evaluated the salty intensity of each product in triplicate using a magnitude estimation scale. In subsequent tests, panelists (n=50) evaluated salty intensity of these food products in separate sessions using an ascending force choice method to determine the just-noticeable difference. Consumer acceptance tests (n=75 consumers) were conducted with cottage cheeses with and without sodium reductions and under conditions with and without health benefits of sodium reduction. The magnitude estimation scale data were log-transformed, and all data were analyzed by ANOVA with Fisher's least significant difference for means separation. The linear proportion of the power function in the salty taste intensity curve for sodium chloride solutions and the 3 foods was between 0.03 and 0.20 M. Consumers were able to notice and correctly identify reductions in salt concentration of less than 20% in all products. When consumers were informed of sodium reduction and its health benefits before tasting cottage cheese with lower sodium (4-12%), overall liking scores for the lower sodium cottage cheeses were not different from higher sodium cottage cheeses. These results suggest that reducing sodium in cheese sauce, cottage cheese, and milk-based soups may be challenging and that exploration of sodium chloride alternatives in these foods is warranted. Appropriate product positioning or advertising may be beneficial to consumer acceptance of lower sodium types of products.
钠可以在许多美国饮食来源中找到。饮食指南目前建议每天摄入的钠量（6 克氯化钠）最高为 2300 毫克，而普通消费者的摄入量为 3600 毫克的钠（9 克氯化钠）每天。高钠摄入量的主要健康问题是高血压。本研究的目的是确定氯化钠在水中和各种乳制品基质中的咸味强度，并确定消费者在这些食品中注意到咸味降低的浓度的可察觉差异。溶液和食品（水、奶酪酱、松软干酪和基于牛奶的汤）用浓度从 0.008 到 0.06 M 的氯化钠制备。17 名小组成员使用量级估计量表重复评估每种产品的咸味强度。在随后的测试中，小组成员（n=50）在单独的会议中使用递增力选择法评估这些食品的咸味强度，以确定可察觉差异。使用有或没有钠减少的松软干酪以及有或没有钠减少的健康益处的条件进行消费者接受度测试（n=75 名消费者）。对有或没有钠减少的松软干酪进行量级估计量表数据分析，并通过方差分析和 Fisher 最小显著差异进行均值分离。氯化钠溶液和 3 种食品的咸味强度曲线中幂函数的线性比例在 0.03 到 0.20 M 之间。消费者能够注意到并正确识别所有产品中盐浓度降低不到 20%的情况。当消费者在品尝低钠（4-12%）松软干酪之前被告知钠的减少及其健康益处时，低钠松软干酪的总体喜好评分与高钠松软干酪没有差异。这些结果表明，在奶酪酱、松软干酪和基于牛奶的汤中减少钠可能具有挑战性，并且有必要在这些食品中探索氯化钠替代品。适当的产品定位或广告可能有助于消费者接受低钠产品。
