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

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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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 - Does NOT include content added after October 2018:	Sheffield Business School Research Institute > Service Sector Management
Departments - Does NOT include content added after October 2018:	Sheffield Business School > Department of Service Sector Management
Identification Number:	https://doi.org/10.1016/j.foodqual.2010.01.002
Page Range:	489-494
Depositing User:	Cecile Morris
Date Deposited:	11 Jan 2012 14:16
Last Modified:	18 Mar 2021 04:36
URI:	https://shura.shu.ac.uk/id/eprint/4251

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