Journal
FOOD QUALITY AND PREFERENCE
Volume 21, Issue 5, Pages 489-494Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2010.01.002
Keywords
Potassium chloride; Sodium chloride; Salt; Dynataste; MSG; Bitterness
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Funding
- Engineering and Physical Sciences Research Council [DT/E010296/1] Funding Source: researchfish
- EPSRC [DT/E010296/1] Funding Source: UKRI
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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. (C) 2010 Published by Elsevier Ltd.
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