title: Salt release from potato crisps.
abstract: The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20-30 s a peak in salivary sodium levels was recorded. A similar trend was observed with sensory perceived saltiness by trained panellists. The results suggest that a significant proportion of the crisp's salt flavouring is released in a pulse-type mechanism which would not be encountered when the crisp is exposed to normal eating patterns and would result in the consumption of a large proportion of unperceived sodium.
authors.affiliation: Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD, United Kingdom.
authors.forename: Xing
authors.initials: X
authors.lastname: Tian
authors.forename: Ian D
authors.initials: ID
authors.lastname: Fisk
mesh_terms: D000328:Adult; D005260:Female; D006801:Humans; D008297:Male; D008409:Mastication; D009055:Mouth / Q000502:physiology; D012965:Sodium Chloride / Q000032:analysis* / Q000378:metabolism; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste; D055815:Young Adult
chemical_list: D012965:Sodium Chloride