title: The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
abstract: Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the cheeses, perceived hardness, and decreased sodium ion mobility, in vivo sodium release, saltiness and aroma perception. These findings suggest on one hand that it could be possible to increase saltiness perception by varying cheese composition, thus inducing differences in sodium ion mobility and in free sodium ion concentration, leading to differences in in-mouth sodium release and saltiness perception, and on the other hand that the reformulation of foods in line with health guidelines needs to take account of both salt content and the lipid/protein ratio.
authors.affiliation: INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
authors.forename: Lauriane
authors.initials: L
authors.lastname: Boisard
authors.forename: Isabelle
authors.initials: I
authors.lastname: Andriot
authors.forename: Christophe
authors.initials: C
authors.lastname: Martin
authors.forename: Chantal
authors.initials: C
authors.lastname: Septier
authors.forename: Vanessa
authors.initials: V
authors.lastname: Boissard
authors.forename: Christian
authors.initials: C
authors.lastname: Salles
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Guichard
mesh_terms: D002414:Cations, Monovalent / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D005260:Female; D005504:Food Analysis / Q000379:methods; D006801:Humans; D008055:Lipids / Q000032:analysis*; D008297:Male; D008894:Milk Proteins / Q000032:analysis; D010465:Perception; D012964:Sodium / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013649:Taste
chemical_list: D002414:Cations, Monovalent; D008055:Lipids; D008894:Milk Proteins; D017673:Sodium Chloride, Dietary; D012964:Sodium
keywords: (23)Na NMR; Flavour perception; Free sodium ion; In-mouth sodium release; Lipid/protein ratio; Model cheese; Salt content; Texture