Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Responses to Salt Stress02:02

Responses to Salt Stress

Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
Responses to Heat and Cold Stress02:45

Responses to Heat and Cold Stress

Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
Adaptations that Reduce Water Loss01:57

Adaptations that Reduce Water Loss

Though evaporation from plant leaves drives transpiration, it also results in loss of water. Because water is critical for photosynthetic reactions and other cellular processes, evolutionary pressures on plants in different environments have driven the acquisition of adaptations that reduce water loss.
Microbial Leaching01:27

Microbial Leaching

Microbial leaching, also known as bioleaching, is an environmentally favorable method for extracting metals from low-grade ores using specific microorganisms. This biotechnological approach is particularly valuable for mining operations targeting copper, gold, and uranium, where traditional extraction methods may be economically or environmentally impractical.Copper Leaching and Microbial CatalysisIn copper bioleaching, crushed ore is arranged into heaps and irrigated with a dilute sulfuric...
Physical Properties Affecting Solubility02:19

Physical Properties Affecting Solubility

Solutions of Gases in Liquids
As for any solution, the solubility of a gas in a liquid is affected by the attractive intermolecular forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole...
Responses to Drought and Flooding02:41

Responses to Drought and Flooding

Water plays a significant role in the life cycle of plants. However, insufficient or excess of water can be detrimental and pose a serious threat to plants.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Growth Month-Associated Variation in Volatile Profiles, Anti-Glycation Capacity, and Antioxidant Activity of <i>Cyclocarya paliurus</i> Leaves: A Pilot Study.

Foods (Basel, Switzerland)·2026
Same author

Transcriptomic Profiling of GRA47 Deletion in <i>Toxoplasma gondii</i> Reveals Transcriptional Reprogramming of Stress Adaptation and Metabolic Compensation.

Veterinary sciences·2026
Same author

Digital Chromosome Banding Reveals Distinct Spatiotemporal Dynamics and Sexual Dimorphism in Meiotic Silencing.

bioRxiv : the preprint server for biology·2026
Same author

Modulation of Oxygen Vacancies on Cu/ZnO by Promoter for Higher Alcohol Synthesis From Syngas.

ChemistryOpen·2026
Same author

Activation-induced cytidine deaminase (AID) suppresses the activity of HBV EnhII/CP by downregulating FANCE expression.

Virus genes·2026
Same author

Editorial: New perspectives on the role of sensory feedback in speech production, volume II.

Frontiers in human neuroscience·2026
Same journal

<i>In vitro</i> digestion-based study of heavy metal accumulation and bioaccessibility in organs of different chicken breeds.

Food & function·2026
Same journal

Unraveling the anti-inflammatory mechanism of <i>Dolichos lablab</i> flower extract: synergistic action of bioactive flavonoids <i>via</i> multi-target modulation.

Food & function·2026
Same journal

Moderate consumption of a polyphenolic-enriched wine attenuates alcohol-associated alterations in hepatic biomarkers in overweight subjects: a randomized clinical trial.

Food & function·2026
Same journal

Unleash the power of citrus: functional activity and delivery of citrus secondary metabolites.

Food & function·2026
Same journal

Linkage-dependent effects of procyanidin dimers on TNFα-mediated intestinal epithelial barrier dysfunction, redox homeostasis and inflammation.

Food & function·2026
Same journal

Oyster-derived peptide DLAGRDLTDYLM attenuates dexamethasone-induced osteoporosis in rats: associations with lipid metabolism and bone remodeling signatures.

Food & function·2026
See all related articles

Related Experiment Video

Updated: May 24, 2026

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato
06:28

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato

Published on: June 7, 2024

Salt release from potato crisps.

Xing Tian1, Ian D Fisk

  • 1Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD, United Kingdom.

Food & Function
|February 21, 2012
PubMed
Summary
This summary is machine-generated.

Salt release from potato crisps occurs in a pulse, not a steady stream, during chewing. This rapid salt release means much of the sodium is consumed without being perceived, impacting flavor perception.

More Related Videos

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

Plant-Microbe Interaction: Transcriptional Response of Bacillus Mycoides to Potato Root Exudates
08:59

Plant-Microbe Interaction: Transcriptional Response of Bacillus Mycoides to Potato Root Exudates

Published on: July 2, 2018

Related Experiment Videos

Last Updated: May 24, 2026

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato
06:28

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato

Published on: June 7, 2024

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

Plant-Microbe Interaction: Transcriptional Response of Bacillus Mycoides to Potato Root Exudates
08:59

Plant-Microbe Interaction: Transcriptional Response of Bacillus Mycoides to Potato Root Exudates

Published on: July 2, 2018

Area of Science:

  • Food Science
  • Sensory Science
  • Oral Processing

Background:

  • Understanding salt release from snacks is crucial for controlling flavor perception and sodium intake.
  • Potato crisps are a popular snack food where saltiness is a key sensory attribute.

Purpose of the Study:

  • To investigate the in-mouth salt release kinetics of salted potato crisps.
  • To correlate salivary sodium levels with sensory perception of saltiness.

Main Methods:

  • Potato crisps were chewed and held in the oral cavity for 60 seconds without swallowing.
  • Salivary sodium concentration was measured over time.
  • Trained sensory panellists assessed perceived saltiness.

Main Results:

  • A peak in salivary sodium levels was observed between 20-30 seconds of chewing.
  • Perceived saltiness followed a similar trend to salivary sodium concentration.
  • A pulse-release mechanism, rather than a steady release, was identified for salt flavoring.

Conclusions:

  • Salt release from potato crisps is not a slow, steady process but occurs in a pulse.
  • This pulse release may lead to unperceived sodium consumption during normal eating.
  • Findings suggest potential for modifying crisp processing to control salt release and enhance flavor perception.