Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy.
Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy.
J Sci Food Agric. 2022 Oct;102(13):6005-6013. doi: 10.1002/jsfa.11953. Epub 2022 May 6.
Salt (sodium chloride) is an essential component of daily food, crucial for many physiological processes. Due to health risks related to salt over consumption, considerable interest is devoted to strategies to reduce dietary salt intake. In this work we evaluated the sensory dimensions of sea salts flavored with Mediterranean aromatic plants with the aim to confirm the role of herbs/spices in the enhancement of salty perception and to validate the use of flavored salts as a strategy to reduce salt intake. To this goal we compared taste dimensions (pleasantness, intensity, and familiarity) of solutions obtained with salt and sea salts flavored with Mediterranean herbs, spices, and fruits. Sensorial differences were analyzed using a seven-point hedonic Likert-type scale on 58 non-trained judges.
Main flavor compounds, identified by gas chromatography-flame ionization detection-mass spectrometry (GC-FID-MS) analysis, were α-pinene and 1,8-cineole in myrtle salt (FS 1), verbenone, α-pinene, 1,8-cineole, and rosifoliol in herbs/plants salt (FS 2), and limonene in orange fruits/saffron salt (FS 3). At the dose of 0.04 g mL , saline solutions obtained with flavored salt (containing approximately 6-30% less sodium chloride) were perceived as more intense, less familiar, but equally pleasant than pure salt solution. In particular, sea salt flavored with orange fruits/saffron emerged as the most interesting in potentiating saltiness perception.
Our study confirmed the important role of Mediterranean aromatic plants in the enhancement of saltiness perception and qualified the use of flavored sea salt during food preparation/cooking instead of normal salt as a potential strategy to reduce the daily salt intake. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
盐（氯化钠）是日常食物的重要组成部分，对许多生理过程至关重要。由于与盐过量摄入相关的健康风险，人们对减少饮食盐摄入量的策略产生了浓厚的兴趣。在这项工作中，我们评估了用地中海芳香植物调味的海盐水的感官维度，旨在确认草药/香料在增强咸味感知中的作用，并验证调味盐作为减少盐摄入量的策略的有效性。为此，我们比较了用盐和用地中海草药、香料和水果调味的海盐水获得的味觉维度（愉悦感、强度和熟悉度）。感官差异通过对 58 名未经训练的评判员进行七点愉悦型李克特量表分析进行分析。
通过气相色谱-火焰离子化检测-质谱（GC-FID-MS）分析，鉴定出迷迭香盐（FS1）中的主要风味化合物为α-蒎烯和 1,8-桉叶素，草药/植物盐（FS2）中的马鞭草酮、α-蒎烯、1,8-桉叶素和罗斯菲醇，以及橙果/藏红花盐（FS3）中的柠檬烯。在 0.04g/mL 的剂量下，用调味盐（含有约 6-30%较少的氯化钠）获得的盐水溶液被感知为更强烈、不那么熟悉，但与纯盐溶液一样令人愉悦。特别是用橙果/藏红花调味的海盐水在增强咸味感知方面表现出最有趣。
我们的研究证实了地中海芳香植物在增强咸味感知中的重要作用，并证明了在准备/烹饪食物时使用调味海盐水代替普通盐作为减少日常盐摄入量的潜在策略的有效性。© 2022 作者。约翰威立父子公司代表化学工业协会出版的《食品科学杂志》。
