Reducing salt and fat while maintaining taste: An approach on a model food system
Reducing salt and fat while maintaining taste: An approach on a model food system
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DOI：
10.1016/j.foodqual.2015.08.009
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发表时间：
2016-03-01
影响因子：
5.3
通讯作者：
Thomas-Danguin, T.
中科院分区：
文献类型：
--
作者：
Syarifuddin, A.;Septier, C.;Thomas-Danguin, T.
不平衡的饮食会导致慢性疾病。因此，全球医疗保健组织鼓励食品行业减少食品中的盐、脂肪和糖含量。不同的战略，以实现这一目标进行了调查。一种依赖于跨模态感觉补偿的策略旨在使用一致的香味来维持低脂和低盐食物中的咸味和脂肪感知。我们的主要目的是评估跨模态的相互作用（气味-味道-质地）的影响，在奶酪样固体食品products.Model奶酪的盐和脂肪的感知准备根据一个全因子设计与两个水平的脂肪，盐和pH值在凝乳酶和调味与沙丁鱼的香气（与盐）或黄油的香气（与脂肪）或没有调味（对照）。由31位专家对口味、质地和香气属性强度以及消费者喜好进行了评价，结果证实，盐、脂肪含量和pH值的改变引起了质地感知的变化。此外，一个显着的咸度增强和脂肪含量的感知增强诱导一致的香气。这些研究结果证实，使用香味可以是一种有效的策略，以弥补食品中脂肪和盐含量的减少。然而，气味诱导的盐和脂肪感知增强的产品的组成和结构的效果似乎是复杂的，大多是不可预测的，在这个阶段，这表明刺激释放动态和感知的相互作用的综合影响。(C)2015爱思唯尔有限公司版权所有。
Unbalanced diets contribute to chronic pathologies. Therefore, global healthcare organisations encourage the food industry to reduce the salt, fat and sugar contents in food. Different strategies to achieve this goal have been investigated. One strategy relying on cross-modal sensory compensation aims to maintain the saltiness and fat perception in low-fat and low-salt food using congruent aromas. Our main objective is to evaluate the effect of cross-modal interactions (odour-taste-texture) on salt and fat perception in cheese-like solid food products.Model cheeses were prepared according to a full-factorial design with two levels of fat, salt and pH at renneting and were flavoured with either a sardine aroma (associated to salt) or a butter aroma (associated to fat) or were not flavoured (control). Taste, texture and aroma attribute intensities and consumer liking were rated by thirty-one panellists.The results confirmed that the modification of salt, fat content and pH value induced changes in texture perception. In addition, a significant saltiness enhancement and fat content perception enhancement was induced by the congruent aroma only. These findings confirmed that the use of aromas can be an efficient strategy to compensate for the reduction of fat and salt content in food products. However, the effect of the composition and structure of products on odour-induced salt and fat perception enhancement appeared to be complex and mostly unpredictable at this stage, suggesting a combined influence of stimuli release dynamic and perceptual interactions. (C) 2015 Elsevier Ltd. All rights reserved.