Determination and gustatory properties of taste-active compounds in tomato juice

International audienc

Fractionation of commercial frying oil samples using sep-pak cartridges

International audienc

Taking advantage of aromas to optimize liking of low salt foods

absen

The development of chewing skills during early infancy: development of specific methods and first characterization

National audienc

Relationship between composition, sodium release and saltiness in chicken sausage

International audienc

Study of water-soluble fraction of goat cheeses

National audienc

Can the odours modulate salivation? Impact of the nature of the odorant

Introduction :Saliva plays numerous roles in the oral cavity, especially in digestion and taste perception. It is well admitted that tastants are effective stimuli of salivation and that the salivary response (flow and composition) depends on the nature of the tastant. However, the impact of odours on salivation is poorly known and not consensual. Odours are the first chemical signal informing about food palatability before ingestion. In this context, it is necessary to understand if the salivary secretions are modulated in function of this sensory signal. The aim of this study is to compare the salivary flow response after stimulation by different odours having different hedonic values.Materials and Methods :Thirty men subjects participated to 3 sessions of total saliva sampling after olfactory stimulation. Four odours were used: strawberry, lemon, bacon, thyme and a control (no odour). Then, five subjects for whom an increase of salivary flow was observed, participated to 3 similar sessions during which parotid salivary flow was measured using a Lashley cup coupled to a flow meter.Results :Results show a significant effect of the odours on the total and parotid salivary flow, the most effective stimuli being lemon and bacon. Correlation between total and parotid saliva flow were observed with an important variability between subjects.Discussion/Conclusion :These results open interesting perspectives about the role of salivary response on food intake anticipation in relation with sensory properties

La répartition hétérogène du NaCl influence la perception salée

Le régime alimentaire occidental conduit à une surconsommation de sodium deux fois supérieure au niveau recommandé. Le sodium est majoritairement apporté par le sel (NaCl) et sa consommation en excès est un des facteurs responsable de l’augmentation de l’hypertension artérielle. Ainsi, les pouvoirs publics recommandent-ils une réduction de 20% de la teneur en sel dans les principaux vecteurs alimentaires, tel que les plats préparés et les snacks. Cependant, il est difficile de réduire le taux de sel dans ces aliments tout en maintenant leur qualité gustative. En effet le sel confère aux aliments une saveur salée gage de leur palatabilité. Ce travail s’inscrit dans une recherche globale sur les moyens de réduire le taux de sel dans les aliments tout en maintenant leur appréciation. Il a pour objectif d’étudier l’influence de la distribution du sel dans la matrice alimentaire sur la perception salée. Cette étude est particulièrement originale dans la mesure où elle est basée sur un modèle alimentaire complexe comprenant deux phases, l’une riche (R) et l’autre pauvre (P) en eau. L’influence de la répartition du sel dans ces deux phases R et P a été étudiée selon un plan complet reposant sur 3 concentrations en sel. L’intensité de la perception salée a été déterminée par un panel de consommateurs naïfs (n= 87) pour les 9 produits alimentaires du plan expérimental. Les résultats montrent que la perception salée est différente selon que la concentration en sel varie dans la phase R ou dans la phase P (F=482.81, p<0.0001 et F=3.30, p< 0.05, respectivement). Cependant, une réduction du taux de sel dans la phase P lorsque la phase R contient du sel, ne modifie pas significativement l’intensité salée perçue dans le produit. Ces résultats démontrent qu’une répartition hétérogène du sel dans un aliment réel peut permettre une réduction significative de la concentration en sodium globale du produit, tout en maintenant l’intensité de la perception du goût salé

Heterogeneous salt distribution: A way to enhance saltiness without loss of acceptability

Health authorities recommend a drastic reduction of salt content in food products. However, such reduction leads to a decrease in both saltiness and acceptability. In a series of experiments, we investigated a new strategy to compensate for salt reduction in food. We assessed the effect of heterogeneous salt distribution on saltiness enhancement, and food acceptability. First, we examined whether salt distribution could affect sodium perception in a salty baked food. This model food is composed of two layers: a cream-based and a cereal-based layer. Three salt levels were tested within each layer, according to a full factorial design. A panel of consumers (n=87) evaluated saltiness of each food product. The results showed that salt perception depended on salt concentration as a function of layer composition: salt concentration induced much more difference in saltiness for the cream-based layer (p<0.0001) as compared to the pastry layer (p=0.01). As a consequence, reducing total salt concentration up to 40% had almost no effect on saltiness. Second, we investigated whether a heterogeneous distribution of salt in the creambased layer could affect sodium perception and product acceptability. We designed a multilayer cream-based model food, and varied salt concentration in each layer thus inducing a low, medium, or large contrast of salt concentration between layers, while maintaining the total salt level. Two consumer panels (n= 102 and n=80) rated respectively saltiness and liking. The results highlighted that the product with the largest contrast in salt concentration was perceived as the saltiest (p<0.0001). Furthermore, acceptability for this product was not different from a control product containing 20% more salt but homogeneously distributed. These findings demonstrated that heterogeneous salt distribution is a powerful strategy to compensate for salt reduction in food and to design healthier products while optimising taste

Salt distribution in food influences salt perception

Salt (NaCl) consumption is recognized as an important factor in the rise of hypertension in industrialized countries. Therefore, health authorities recommend a reduction of 20% of salt content (generally salt is present about 0.5 to 2g per 100g of food) in several food products such as ready meals and snacks. However, salt reduction in processed foods induces numerous technical difficulties since salt has a number of functions: preservation, water and fat binding and flavour enhancement. Indeed, salt gives a salty taste that guarantees food palatability. The present study is in line with global research to reduce salt level in foods while maintaining saltiness. The aim is to evaluate the influence of salt distribution on salt perception, in a complex food matrix. The model food includes two distinct layers: the lower layer is a pastry and the upper layer is made of a semi-solid custard. The influence of salt distribution within the two layers has been studied through a full factorial design including two factors: concentration of salt added in the lower layer and the upper layer (without salt, 0.3 and 1g per 100g). Saltiness intensity of the 9 products was rated by a panel of 87 naive consumers. The total salt concentration in each product was checked by HPLC (High Performance Liquid Chromatography). Results showed that salt concentration impact saltiness but differently according to the layer. Salt concentration variation induces much more difference in salt perception in the upper layer (F(2, 672)=664, p<0.0001) as compared to the lower layer (F(2, 672)=4.7, p=0.01). As a consequence reducing salt level in the upper semi-solid custard layer led to a drastic decreased in saltiness while reducing salt in the pastry layer did not. In conclusion, these results demonstrate that a heterogeneous distribution of salt in real food products could be used to maintain organoleptic characteristics of reduced salt food