Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4317880 | Food Quality and Preference | 2010 | 6 Pages |
Abstract
Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were investigated. Pulsed delivery did not enhance salt perception and resulted in greater Overall Bitterness Scores for the same level of substitution with KCl. The presence of the bouillon base masked to a certain extent the loss of saltiness induced by the substitution and resulted in lower Overall Bitterness Scores of the substituted profiles.
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Authors
Cecile Morris, Claire Labarre, Anne-Laure Koliandris, Louise Hewson, Bettina Wolf, Andrew J. Taylor, Joanne Hort,