Sensory evaluation of sodium chloride-containing water-in-oil emulsions

The sensory perception of water-in-oil emulsions containing a saline-dispersed aqueous phase was investigated. Manipulating saltiness perception was achieved by varying the mass fraction aqueous phase (MFAP), initial salt load, and surfactant concentration [(polyglycerol polyricinoleate (PgPr)] of the emulsions, with formulations based on a central composite design. Saltiness and emulsion thickness were evaluated using a trained sensory panel, and collected data were analyzed using response surface analysis. Emulsion MFAP was the most important factor correlated with increased salt taste intensity. Emulsifier concentration and interactions between NaCl and PgPr had only minor effects. Emulsions more prone to destabilization were perceived as saltier irrespective of their initial salt load. The knowledge gained from this study provides a powerful tool for the development of novel sodium-reduced liquid-processed foods.