CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
Food Funct. 2015 May;6(5):1449-59. doi: 10.1039/c4fo01067a.
Aroma-taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each product. The consumers also rated their liking for the products in a dedicated sensory session. The results showed that adding salt-associated aroma (ham) led to enhancement of salty taste perception regardless of the spatial distribution of salt and aroma. Moreover, products with a higher heterogeneity of salt distribution were perceived as saltier (p < 0.01), whereas heterogeneity of ham aroma distribution had only a marginal effect on both aroma and salty taste perception. Furthermore, heterogeneous products were well liked by consumers compared to the homogeneous products.
香气-味道相互作用和味道物质的不均匀空间分布被用作增强味道的策略。本研究通过不均匀盐和香气分布对咸味增强和消费者对热小吃的喜好的影响，结合了这两种策略。设计了具有相同总钠量和火腿香气但空间分布不同的四层奶油基产品。使用无味道的产品作为参考，其中含有相同量的盐和 35%的更多盐。消费者小组（n = 82）对每种产品的咸味、甜味、酸味、苦味和鲜味强度以及火腿和奶酪香气强度进行了评级。消费者还在专门的感官会议上对产品的喜好进行了评级。结果表明，添加与盐相关的香气（火腿）会增强咸味感知，而不管盐和香气的空间分布如何。此外，盐分布不均匀性更高的产品被认为更咸（p < 0.01），而火腿香气分布的不均匀性对香气和咸味感知只有微小的影响。此外，与均匀产品相比，不均匀产品更受消费者喜爱。
