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Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

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Published on: July 16, 2016

Modelling the human response to saltiness.

Benjamin J D Le Révérend1, Ian T Norton, Serafim Bakalis

  • 1Centre for Formulation Engineering, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK.

Food & Function
|May 4, 2013
PubMed
Summary
This summary is machine-generated.

This study models salt release during eating to improve food palatability without adding salt. Pulsing sodium release from foods can effectively modulate consumer taste perception.

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Area of Science:

  • Food science and engineering
  • Sensory science
  • Chemical engineering

Background:

  • Eating involves complex oral processing, influencing food acceptability.
  • Understanding food matrices is key to designing palatable foods without unhealthy additives.
  • Salt perception significantly impacts overall food acceptance.

Purpose of the Study:

  • To model and understand salt release from food matrices during oral processing.
  • To predict consumer perception of saltiness based on release dynamics.
  • To explore engineering approaches for enhancing food palatability.

Main Methods:

  • Developed a physical/chemical reactor model for salt release.
  • Incorporated mass balance and transfer equations.
  • Utilized effective diffusivity and mixing time data from chemical engineering literature.

Main Results:

  • Model predictions favorably compared with published data, capturing phenomena like pulsed release.
  • The model successfully predicted salt release across various food matrices.
  • Pulsing sodium release shows potential for modulating consumer response in solids and thickened liquids.

Conclusions:

  • Oral processing can be viewed as a reactor system for understanding salt release.
  • Engineering models can predict salt perception and guide food design.
  • Modulating sodium release offers a strategy for healthier, palatable food development.