title: Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor.
abstract: In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty-congruent odor (soy-sauce odor). The results showed that in the "above CRT" system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the "below CRT" system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty-congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty-congruent odor.
  
  
  CONCLUSIONS
  Strategies attempting to reduce sodium contents in food have mainly substituted sodium to the level that provides equivalent salty taste and then examined consumer liking. However, these approaches may result in failure for consumer appeal. This study attempted to consider consumer acceptability as a tool of reducing sodium in beef soup substituted using potassium chloride and salty-congruent odor. The result showed that considering consumer acceptability during sodium reduction enabled to better understand the potentials of the sodium substitutes and salty-congruent odor.
authors.affiliation: Dept. of Food Science and Engineering, Ewha Womans Univ, Seodaemun-gu, Seoul 03760, Republic of Korea.
authors.forename: Cho Long
authors.initials: CL
authors.lastname: Lee
authors.affiliation: Dept. of Food Science and Engineering, Ewha Womans Univ, Seodaemun-gu, Seoul 03760, Republic of Korea.
authors.forename: Soh Min
authors.initials: SM
authors.lastname: Lee
authors.affiliation: Dept. of Food Science and Engineering, Ewha Womans Univ, Seodaemun-gu, Seoul 03760, Republic of Korea.
authors.forename: Kwang-Ok
authors.initials: KO
authors.lastname: Kim
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D004039:Diet, Sodium-Restricted; D005518:Food Preferences; D006801:Humans; D009812:Odorants; D011189:Potassium Chloride; D000069466:Red Meat; D012964:Sodium / Q000008:administration & dosage*; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage*; D045730:Soy Foods; D013649:Taste
chemical_list: D017673:Sodium Chloride, Dietary; D011189:Potassium Chloride; D012964:Sodium
keywords: consumer acceptability; consumer rejection threshold (CRT); potassium chloride; salty-congruent odor; sodium reduction