Reducing sodium in foods: the effect on flavor.
Reducing sodium in foods: the effect on flavor.
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作者：
Liem DG;Miremadi F;Keast RS
钠是一种必需的微量营养素，通过盐的味道，使人食欲大增。然而，高钠摄入量与高血压、心血管疾病和中风等负面健康影响有关。在工业化国家，饮食中约75%的钠来自加工食品和离家食用的食品。然而，减少加工食品中的钠将是一项挑战，因为钠在食物的风味和相关的适口性方面具有特定的功能（即增加咸度，减少苦味，增强甜味和其他一致的味道）。本综述讨论了钠在食品中的感官作用，盐的味觉感知的决定因素和各种策略，如钠替代品（即钾盐）和逐渐减少钠，以减少加工食品中的钠，同时保持适口性。
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.
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影响因子：
7.1
作者：
BLAIS, CA;PANGBORN, RM;LAING, B
通讯作者：
LAING, B
影响因子：
3.5
作者：
Breslin, PAS;Beauchamp, GK
通讯作者：
Beauchamp, GK
影响因子：
2.2
作者：
BEAUCHAMP, GK;COWART, BJ;MARSH, RR
通讯作者：
MARSH, RR
DOI：
10.1037/h0076802
发表时间：
1975-01-01
期刊：
JOURNAL OF COMPARATIVE AND PHYSIOLOGICAL PSYCHOLOGY
影响因子：
--
作者：
GREENE, LS;DESOR, JA;MALLER, O
通讯作者：
MALLER, O
影响因子：
2.7
作者：
Geleijnse, JM;Kok, FJ;Grobbee, DE
通讯作者：
Grobbee, DE