State University of Campinas (UNICAMP), Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", São Paulo, Brazil.
Federal Rural University of Rio de Janeiro (UFRRJ) - DTA, Seropédica, Brazil.
Food Sci Technol Int. 2020 Sep;26(6):549-559. doi: 10.1177/1082013220913361. Epub 2020 Mar 30.
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.
一些政府机构已经为食品行业制定了减少加工食品中糖、脂肪和盐含量的指南。本研究的目的是确定用风味增强剂、苦味抑制剂和降低 50%钠含量配制的番茄酱的动态感官剖面。研究了消费者和训练有素的品尝小组的感知能力。消费者进行了感官时间优势（TDS）和时间接受性（TA）测试，而训练有素的品尝小组则进行了时间强度分析（TI）。TA 表明，风味增强剂可以提高样品的初始接受度，但在摄入 30 秒后，其掩蔽作用会减弱。TI 表明，尽管替代盐可以促进咸味等效，但不能完全抑制氯化钾的苦味，而添加赖氨酸作为苦味抑制剂是最无效的策略。在 TDS 中，苦味在任何样品中都不占主导地位。然而，消费者感觉到一些不寻常的味道/味道，如金属味和鲜味，似乎对味道的评价产生了负面影响。风味增强剂已广泛用于重新配制加工食品，以降低钠含量，保持感官接受度。本研究提供了有关不同盐替代品动态行为的信息。
