Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl

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MORRIS, Cecile, LABARRE, Claire, KOLIANDRIS, Anne-Laure, HEWSON, Louise and WOLF, Bettina (2010). Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl. Food Quality and Preference, 21, 489-494.

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    Link to published version:: 10.1016/j.foodqual.2010.01.002

    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.

    Item Type: Article
    Research Institute, Centre or Group: Centre for Food Innovation
    Identification Number: 10.1016/j.foodqual.2010.01.002
    Depositing User: Cecile Morris
    Date Deposited: 11 Jan 2012 14:16
    Last Modified: 11 Jan 2012 14:16
    URI: http://shura.shu.ac.uk/id/eprint/4251

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