title: Consumer acceptance of model soup system with varying levels of herbs and salt.
abstract: Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers' overall liking of foods. Therefore, the objectives of this study were to determine the effect of varying levels of herbs on reducing added sodium and consumers' overall liking of soups and identify the impact of salt levels on consumers' overall liking of soups. Overall liking of freshly prepared and retorted canned soups with varying levels of herbs was evaluated before and after adding salt by consumers ad libitum until the saltiness of the soup was just about right for them. The results of the study demonstrated that when the perceived herb flavor increased, the amount of salt consumers added to fresh soups decreased (P ≤ 0.006); however, consumers' overall liking decreased (P ≤ 0.013) as well for the highest level of herb tested in the study. Although overall liking of all canned soups was not significantly decreased by herbs, the amount of salt consumers added was also not significantly decreased when herbs were used. Overall liking of all soups significantly increased after more salt was added (P ≤ 0.001), which indicates that salt level was a dominant factor in affecting consumers' overall liking of soups with varying levels of herbs. These findings imply the role of herbs in decreasing salt intake, and the adequate amount of herbs to be added in soup systems.
  
  
  CONCLUSIONS
  It is challenging for the food industry to reduce sodium in foods without fully understanding the impact of sodium reduction on sensory properties of foods. Herbs are recommended to use in reducing sodium; however, little has been reported regarding the effect of herbs on sodium reduction and how herbs influence consumers’ acceptance of foods. This study provides findings that herbs may aid in decreasing the amount of salt consumers need to add for freshly prepared soups. It was also found that high levels of herbs may decrease consumers’ overall liking of soups.
authors.affiliation: Univ. of Illinois, 905 S. Goodwin Ave, Urbana, IL, 61801, U.S.A.
authors.forename: Chao
authors.initials: C
authors.lastname: Wang
authors.forename: Youngsoo
authors.initials: Y
authors.lastname: Lee
authors.forename: Soo-Yeun
authors.initials: SY
authors.lastname: Lee
mesh_terms: D000328:Adult; D005421:Flavoring Agents; D005504:Food Analysis; D005518:Food Preferences; D006801:Humans; D012965:Sodium Chloride; D013649:Taste
chemical_list: D005421:Flavoring Agents; D012965:Sodium Chloride
keywords: canned soups; fresh soups; herbs; overall liking; sodium reduction