Agricultural Product Processing and Storage Lab, 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; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
Food Res Int. 2023 Nov;173(Pt 1):113277. doi: 10.1016/j.foodres.2023.113277. Epub 2023 Jul 13.
The health concerns associated with high dietary sodium and the quest for a sensory experience have prompted the need for new strategies that can reduce the salt content of foods and have good acceptability. To investigate the cross-modal interaction effects of "má là" umami flavor (total of eight carriers) on the saltiness perception and effective sodium reduction in low-to-strong NaCl aqueous solutions (0.203 %-1.39 %) and oil-added systems (5 %, 10 %, 15 %, 20 %, 25 % canola oil, wt%), sixteen assessors were selected and two methods including saltiness intensity comparison with a category scale and rating with a generalized Labeled Magnitude Scale (gLMS) were used. The results showed PSU carriers significantly enhance saltiness at moderate-to-strong NaCl solutions, and higher saltiness intensity with the addition of canola oil, especially at 25 % oil level. In addition, based on the developed Stevens' power function the sodium reduction was calculated, it was evident that two "má là" umami flavor combinations (one flavor combination was low "má", low "là" and moderate umami, and the other flavor combination with moderate "má", low "là" and moderate umami) were found to perform best with maximum sodium reduction of 18.88 % and 18 %, respectively, and when incorporating 25 % canola oil, the maximum sodium reduction raised by approximately 10 % (to 28.00 % and 28.42 %). This research not only confirmed the positive modulating effect of the "má là" umami flavor on saltiness perception in NaCl solutions, but also showed that the presence of oil further enhanced this effect. This work offered a new and promising insight into the development of foods with reduced sodium content while maintaining the saltiness properties.
与高膳食钠相关的健康问题以及对感官体验的追求，促使人们需要新的策略来降低食物中的盐含量，并提高其可接受性。为了研究“麻”鲜味（共 8 种载体）在低盐至高盐（0.203%-1.39%）NaCl 水溶液和加油体系（5%、10%、15%、20%、25%菜籽油，wt%）中的咸味感知和有效减盐的跨模态交互效应，选择了 16 位评估员，使用咸味强度比较类别量表和广义标签度量量表（gLMS）进行评估。结果表明，PSU 载体在中高浓度 NaCl 溶液中显著增强了咸味，并且随着菜籽油的添加，咸味强度更高，特别是在 25%油水平下。此外，基于开发的史蒂文斯幂函数，计算了钠离子的减少量，结果表明，两种“麻”鲜味组合（一种鲜味组合是低“麻”、低“辣”和中等鲜味，另一种鲜味组合是中“麻”、低“辣”和中等鲜味）表现最佳，最大减盐量分别为 18.88%和 18%，当加入 25%菜籽油时，最大减盐量提高了约 10%（分别为 28.00%和 28.42%）。这项研究不仅证实了“麻”鲜味对 NaCl 溶液中咸味感知的积极调节作用，还表明油的存在进一步增强了这种作用。这项工作为开发具有低钠含量同时保持咸味特性的食品提供了新的有前景的思路。
