A signal detection reminder methodology to evaluate effects of odor-taste-taste interactions to enhance the perceived saltiness

Currently, numerous attempts are made to increase the perceived saltiness of food without adding more NaCl. In the present study, a method based on a reminder design and signal detection theory was used to evaluate the effects of cheddar cheese odor, meat odor, and monosodium glutamate (MSG) on the perceived saltiness and preference of three intensities of NaCl through the d' and R-Index. A solution of 2 g/L NaCl combined with odorless air was the blind reference product, which was also tested as one of the test products. The reference sample was compared to the target samples. A total of twelve right-handed subjects (19-40 years; body mass index BMI 21-32; 7 females and 5 males) performed sensory difference tasks across six days. Cheddar cheese odor was more effective in increasing the perceived saltiness and preference of NaCl solutions than meat odor. When MSG was added to the NaCl solutions, the perceived saltiness and preference were increased. Overall, the signal detection reminder method could provide a comprehensive psychophysical framework to measure salti-ness perception and preference of odor-taste-taste interactions using d' (a distance measure) and R-index (an area measure).

Automated summary

In this study, a method based on reminder design and signal detection theory was used to evaluate the effects of cheddar cheese odor, meat odor, and monosodium glutamate (MSG) on the perceived saltiness and preference of NaCl solutions. The results showed that cheddar cheese odor was more effective in increasing the perceived saltiness and preference than meat odor. The addition of MSG also increased the perceived saltiness and preference. Overall, this method provides a comprehensive psychophysical framework to measure saltiness perception and preference of odor-taste-taste interactions.