CNRS, UMR6265 CSGA, F-21000 Dijon, France.
J Agric Food Chem. 2012 May 30;60(21):5287-98. doi: 10.1021/jf204434t. Epub 2012 May 16.
Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and characterized by means of rheological measurements, texture, and taste sensory profiles. Texture and taste perceptions were affected differently by variations in the salt level, dry matter, and fat contents. Composition and textural changes also modified temporal sodium release and saltiness perception recorded in five subjects, but the effects varied as a function of the salt content. The water content mainly appeared to influence the amount of sodium released, whereas saltiness perception was mainly related to fat content. Elasticity, coating, and granularity were found to be correlated with temporal sodium release and/or saltiness parameters.
由于食物具有多维感官特性和氯化钠的多功能性，降低食物中的钠含量很复杂。本研究旨在阐明食物成分如何影响口腔内钠的释放和咸味感知。使用牛奶成分生产脂蛋白基质（LPM），并通过流变学测量、质地和味觉感官特征进行表征。盐水平、干物质和脂肪含量的变化对质地和味觉感知有不同的影响。组成和质地的变化也改变了在五名受试者中记录的时间依赖性钠释放和咸味感知，但这些影响随盐含量的变化而变化。水含量主要影响释放的钠量，而咸味感知主要与脂肪含量有关。弹性、涂层和颗粒度与时间依赖性钠释放和/或咸味参数相关。
