Details

Autor(en) / Beteiligte

• Zhang, Qing-Bin
• Zhao, Lei
• Gao, Hai-Yan
• Zhang, Lu-Lu
• Wang, Hou-Yin
• Zhong, Kui
• Shi, Bo-Lin
• Liu, Long-Yun
• Xie, Ran

Titel

The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution

Ist Teil von

• Food research international, 2020-10, Vol.136, p.109581-109581, Article 109581

Ort / Verlag

Canada: Elsevier Ltd

Erscheinungsjahr

2020

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• [Display omitted] •The suprathreshold sensitivity of participants was evaluated by using the exponent of the power function.•The additive effect of the pungency sensation on the perception of saltiness was revealed at the suprathreshold level.•Low pungency carrier reduced the percentage of NaCl (more than 38%) in the semi-sensitive and hypersensitive groups.•The power functions of saltiness in different pungency carriers were obtained for different sensitivity groups. Health concerns related to the intake of salt have necessitated the investigation into NaCl reduction by examining the cross-modal interaction between the perception of saltiness and pungency elicited by Sichuan pepper oleoresin (Spo). The category scale and the generalized Labeled Magnitude Scale (gLMS) were used to determine the degree to which Spo enhanced the perception of saltiness in the NaCl model solution. Sixty-eight participants were divided into the hyposensitive, semi-sensitive, and hypersensitive groups according to individual exponent. The power functions of saltiness under different pungency carriers were obtained. The level of enhancement varied between the different sensitivity groups and pungency carriers. In the hypersensitive group, the low and strong pungency carriers effectively enhanced the perception of saltiness at low to moderate, and moderate to strong NaCl solutions, respectively. In the semi-sensitive group, low and moderate pungency carriers induced additive effect in the perception of saltiness at full and moderately strong NaCl solutions, respectively. However, the additive effect was inadequate in the hypo-sensitive group. Therefore, the low pungency solution was more feasible for enhancing in the perception of saltiness, while the maximum NaCl reduction percentages corresponded to the hypersensitive and semi-sensitive groups at 38.61% and 39.06%, respectively. This research not only provided insight into the effect of pungency on the perception of saltiness as it related to individual sensitivity, but also presented valuable information regarding flavor when developing food with reduced salt content.