Journal
FOOD CHEMISTRY
Volume 255, Issue -, Pages 165-173Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.175
Keywords
Bitterness; Chemical activity; Sensory integration; Potassium chloride; Taste masking; Taste enhancement; Trehalose; Sucrose; Salt
Funding
- Israel Science Foundation [494/16]
- ISF-NSFC [2463/16]
- Robert H. Smith Faculty of Agriculture Food and Environment scholarship
- Minerva Foundation, Munich, Germany
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Dramatic increase in NaCl consumption lead to sodium intake beyond health guidelines. KCl substitution helps reduce sodium intake but results in a bitter-metallic off-taste. Two disaccharides, trehalose and sucrose, were tested in order to untangle the chemical (increase in effective concentration of KCl due to sugar addition) from the sensory effects. The bitter-metallic taste of KCl was reduced by these sugars, while saltiness was enhanced or unaltered. The perceived sweetness of sugar, regardless of its type and concentration, was an important factor in KCl taste modulation. Though KCl was previously shown to increase the chemical activity of trehalose but not of sucrose, we found that it suppressed the perceived sweetness of both sugars. Therefore, sensory integration was the dominant factor in the tested KCl-sugar combinations.
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