Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Food Res Int. 2024 Oct;194:114880. doi: 10.1016/j.foodres.2024.114880. Epub 2024 Aug 8.
The diseases caused by excessive sodium intake derived from NaCl consumption have attracted widespread attention worldwide, and many researchers are committed to finding suitable ways to reduce sodium intake during the dietary process. Salt substitute is considered an effective way to reduce sodium intake by replacing all/part of NaCl in food without reducing the saltiness while minimizing the impact on the taste and acceptability of the food. Plant-derived natural ingredients are generally considered safe and reliable, and extensive research has shown that certain plant extracts or specific components are effective salt substitutes, which can also give food additional health benefits. However, these plant-derived salt substitutes (PSS) have not been systematically recognized by the public and have not been well adopted in the food industry. Therefore, a comprehensive review of PSS, including its material basis, flavor characteristics, and taste mechanism is helpful for a deeper understanding of PSS, accelerating its research and development, and promoting its application.
过量摄入钠（主要来自食盐中的氯化钠）导致的疾病已引起全球广泛关注，许多研究人员致力于寻找合适的方法，在膳食过程中减少钠的摄入。食盐替代品被认为是一种有效途径，可以在不降低咸味的同时，用替代食物中全部/部分氯化钠的方式减少钠的摄入，同时将对食物口感和可接受性的影响降到最低。植物源天然成分通常被认为是安全可靠的，广泛的研究表明，某些植物提取物或特定成分是有效的食盐替代品，同时还能为食物带来额外的健康益处。然而，这些植物源食盐替代品（PSS）尚未得到公众的普遍认可，也未在食品工业中得到广泛应用。因此，对 PSS 的物质基础、风味特征和味觉机制进行全面综述，有助于深入了解 PSS，加速其研发，并促进其应用。
