School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China.
Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
Food Res Int. 2022 Jul;157:111287. doi: 10.1016/j.foodres.2022.111287. Epub 2022 Apr 25.
Health concerns related to the intake of salt have encouraged the investigation into sodium reduction by examining the taste-taste interaction between the perception of saltiness and umami. The effect of saltiness enhancement and sodium reduction of four kinds of umami carrier (WSA, MSG, IMP, and I + G) in a salt model solution with different salt concentrations (2.03-13.94 g/L) were investigated using the two-alternative forced-choice (2-AFC) and generalized Labeled Magnitude Scale (gLMS). The saltiness difference thresholds (DT) under different umami carrier were further explored using the constant stimuli method. The results showed that umami carriers had effective effects of saliness enhancement in the salt solutions with different concentrations, and higher enhancemen levels were obtained at larger salt concentrations. The level of saltiness enhancement were varied between the different umami intensity and carriers, and WSA carrier with moderate intensity had the maximum sodium reduction percentages which reached to 24.25%. Besides, the DT values of saltiness taste were increased under umami carrier, which means that more salt can be reduced without evoking a variation in saltiness. The present work not only provided insight into the effect of umami chemicals on the saltiness perception and saltiness DT values but also presented valuable information regarding flavor when developing low sodium foods and contributing to the development of more healthful products that meet current nutritional recommendations.
与盐摄入量有关的健康问题促使人们研究通过考察咸味和鲜味之间的味觉-味觉相互作用来减少盐的摄入量。本研究采用二选一式强迫选择（2-AFC）和广义标记力度量表（gLMS），研究了四种鲜味载体（WSA、MSG、IMP 和 I+G）在不同盐浓度（2.03-13.94 g/L）盐模型溶液中对咸味增强和钠减少的影响。进一步采用恒定刺激法探索了不同鲜味载体下咸味差异阈值（DT）。结果表明，鲜味载体在不同浓度盐溶液中均具有有效的咸味增强作用，且在较大盐浓度下获得更高的增强水平。不同鲜味强度和载体之间的咸味增强水平存在差异，中等强度的 WSA 载体具有最大的钠减少百分比，达到 24.25%。此外，在鲜味载体存在下，咸味的 DT 值增加，这意味着可以减少更多的盐而不会引起咸味变化。本工作不仅深入了解了鲜味化学品对咸味感知和咸味 DT 值的影响，还为开发低盐食品以及为满足当前营养建议开发更健康产品提供了有价值的信息。
