Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

The effects of salt (0% or 0.5% of NaCl) and umami compounds (0% or 0.3% of monosodium glutamate (MSG) + 0.15% of disodium salts of ribonucleotides) on odour and flavour attributes of beef broth model systems (BG) were studied at two serving temperatures (25 and 50 °C). Flavoured BG samples were prepared using 1-octen-3-ol (35 mg l−1) and 2,6-dimethylpyrazine (100 mg l−1) alone (BGO and BGD) or in combination (BGOD). A noticeable odour and flavour potentiator effect of NaCl on flavour intensities (overall, broth-like and saltiness in all samples; mushroom flavour in BGO and BGOD samples; nutty and cocoa flavour in BGD and BGOD samples), partly related to a “salting out” phenomenon, was found. Compared to 2,6-dimethylpyrazine, 1-octen-3-ol provided a less congruent flavour, which could explain the absence of a potentiator effect of umami compounds on mushroom flavour intensity. Cocoa and nutty flavour intensities increased with serving temperature in both BGD and BGOD model systems. However, mushroom odour and flavour increased in BGOD model systems but not in BGO samples, as a result of the likely enhancement effect displayed by the presence of 2,6-dimethylpyrazine. Salting-out phenomenon on particular aroma-active volatile compounds was established using sensory analysis. The potentiator flavour effect of MSG and NaCl was dependent on the characteristics of the model systems.