title: In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.
abstract: Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and characterized by means of rheological measurements, texture, and taste sensory profiles. Texture and taste perceptions were affected differently by variations in the salt level, dry matter, and fat contents. Composition and textural changes also modified temporal sodium release and saltiness perception recorded in five subjects, but the effects varied as a function of the salt content. The water content mainly appeared to influence the amount of sodium released, whereas saltiness perception was mainly related to fat content. Elasticity, coating, and granularity were found to be correlated with temporal sodium release and/or saltiness parameters.
authors.affiliation: CNRS, UMR6265 CSGA, F-21000 Dijon, France.
authors.forename: Génica
authors.initials: G
authors.lastname: Lawrence
authors.forename: Solange
authors.initials: S
authors.lastname: Buchin
authors.forename: Christine
authors.initials: C
authors.lastname: Achilleos
authors.forename: Florence
authors.initials: F
authors.lastname: Bérodier
authors.forename: Chantal
authors.initials: C
authors.lastname: Septier
authors.forename: Philippe
authors.initials: P
authors.lastname: Courcoux
authors.forename: Christian
authors.initials: C
authors.lastname: Salles
mesh_terms: D000293:Adolescent; D005260:Female; D006801:Humans; D008074:Lipoproteins / Q000737:chemistry* / Q000378:metabolism; D008297:Male; D017673:Sodium Chloride, Dietary / Q000378:metabolism*; D055697:Taste Perception; D055815:Young Adult
chemical_list: D008074:Lipoproteins; D017673:Sodium Chloride, Dietary