Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
J Dairy Res. 2013 Aug;80(3):319-25. doi: 10.1017/S0022029913000204. Epub 2013 May 30.
Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.
研究表明，饮食盐摄入量与某些疾病之间存在正相关关系，这促使人们倾向于减少食物中的钠含量。本研究的目的是确定不同氯化钠替代品的等效用量，以在黄油中达到相同程度的理想咸度，并使用时间强度分析（Temporal Dominance of Sensations，TDS）研究氯化钠和替代品的感官特性。使用量值估计法，确定了氯化钾、谷氨酸钠和磷酸钾相对于黄油中 1%氯化钠的效价分别为 83.33、31.59 和 33.32。关于测试盐替代品的感官特性，在含有氯化钾的黄油中会感觉到苦味，在含有磷酸钾的黄油中会感觉到酸味，而在含有谷氨酸钠的黄油中则会感觉到甜味和鲜味。在所有测试的盐替代品中，乳酸钙、乳酸钾、氯化钙和氯化镁在黄油中实际应用并不实用。
