Understanding of the influence of composition, structure and texture on salty perception in model dairy products

The aim of this study was to better understand salt release and perception in model dairy products, having different composition, structure and/or texture. Sensory and instrumental methods were used to quantify and relate texture to salt mobility and perception. A high dry matter content (protein and fat jamming) and a gel structure with a protein network formation induced a decrease of diffusion coefficient of salt in matrices. Moreover, salty perception was higher for non-renneted products than for gelled ones. For gels, saltiness was enhanced in fat products. These results were discussed in regards with textural and physico-chemical food properties: the structural parameter tan δ was the most correlated with salty perception highlighting the impact of product structure on saltiness. Results also demonstrated that physiology and complex events (mastication, dilution and mixing with saliva, dynamic of bolus formation) occurring during food consumption must be considered to go further in understanding.

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