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Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?
Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.3894-3901
Segura‐Borrego, M. Pilar
Ubeda, Cristina
Pastor, Olga
Callejón, Raquel M.
Morales, M. Lourdes
2024
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Segura‐Borrego, M. Pilar
Ubeda, Cristina
Pastor, Olga
Callejón, Raquel M.
Morales, M. Lourdes
Titel
Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?
Ist Teil von
Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.3894-3901
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2024
Quelle
MEDLINE
Beschreibungen/Notizen
BACKGROUND As a result of its correlation with cardiovascular diseases, salt intake must be reduced. According to multi‐sensory integration, aroma plays an important role in saltiness enhancement; this could enable a food's salt content to be reduced without losing acceptance. We therefore studied the effect of three spices, Curcuma longa, Laurus nobilis L. and Petroselinum crispum L., on saltiness enhancement through sensory tests on consumers. This was followed by olfactometric analysis with the aim of relating the effect to the spices’ aromatic composition. RESULTS According to the odour‐induced salty taste enhancement (OISE) mean values, bay leaf and turmeric had the highest effect on saltiness enhancement, at a similar level to dry‐cured ham aroma, wherwas parsley had a significantly lower OISE value. Only one odour‐active compound (OAC), eugenol, showed a direct correlation with the spices' OISE values. Turmeric primarily had OACs with sweet aroma, whereas bay leaf had more OACs belonging to the spicy‐aroma category. CONCLUSION The three spices, turmeric, bay leaf and parsley, investigated in the present study appear to enhance the salty taste of mashed potato with a low salt content. The results suggest that an interaction effect among OACs with different aromatic ranges may exist. Therefore, when the global OAC modified frequency value, grouped according to aroma range, was considered, the sweet range appears to counteract the effect of the spicy aroma on saltiness. © 2024 Society of Chemical Industry.
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.13270
Titel-ID: cdi_proquest_miscellaneous_2929130165
Format
–
Schlagworte
Aroma
,
Aromatic compounds
,
Cardiovascular diseases
,
Correlation
,
cross‐modal perception
,
Flavour
,
Food
,
Food Preferences
,
Leaves
,
multi‐sensory
,
Odor
,
Odorants - analysis
,
odour‐active compound
,
OISE
,
olfactometric analysis
,
Potatoes
,
Salinity
,
Salt content
,
salt reduction
,
Saltiness
,
Salts
,
Salty taste
,
Sensory evaluation
,
Sensory integration
,
Sodium Chloride - analysis
,
Sodium Chloride, Dietary - analysis
,
Spices
,
Spices - analysis
,
Sweet taste
,
Taste
,
Taste Perception
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