Reducing Sodium in Foods: The Effect on Flavor
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and fo...
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2011-06-01
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doaj-d28921b5678e4c08ac4d3c9afa5e28492020-11-24T21:58:28ZengMDPI AGNutrients2072-66432011-06-013669471110.3390/nu3060694Reducing Sodium in Foods: The Effect on Flavor Djin Gie LiemRussell S. J. KeastFatemeh MiremadiSodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.http://www.mdpi.com/2072-6643/3/6/694/salt tasteflavorsensory |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Djin Gie Liem Russell S. J. Keast Fatemeh Miremadi |
spellingShingle |
Djin Gie Liem Russell S. J. Keast Fatemeh Miremadi Reducing Sodium in Foods: The Effect on Flavor Nutrients salt taste flavor sensory |
author_facet |
Djin Gie Liem Russell S. J. Keast Fatemeh Miremadi |
author_sort |
Djin Gie Liem |
title |
Reducing Sodium in Foods: The Effect on Flavor |
title_short |
Reducing Sodium in Foods: The Effect on Flavor |
title_full |
Reducing Sodium in Foods: The Effect on Flavor |
title_fullStr |
Reducing Sodium in Foods: The Effect on Flavor |
title_full_unstemmed |
Reducing Sodium in Foods: The Effect on Flavor |
title_sort |
reducing sodium in foods: the effect on flavor |
publisher |
MDPI AG |
series |
Nutrients |
issn |
2072-6643 |
publishDate |
2011-06-01 |
description |
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability. |
topic |
salt taste flavor sensory |
url |
http://www.mdpi.com/2072-6643/3/6/694/ |
work_keys_str_mv |
AT djingieliem reducingsodiuminfoodstheeffectonflavor AT russellsjkeast reducingsodiuminfoodstheeffectonflavor AT fatemehmiremadi reducingsodiuminfoodstheeffectonflavor |
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