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Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma
Adiansyah Syarifuddin1, Chantal Septier1, Christian Salles1
1CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France.
Frontiers in Nutrition
|July 28, 2022
Summary
Adding specific aromas to reduced-salt cheese can enhance saltiness and fat perception. This aroma strategy may help reduce sodium and fat in commercial cheeses without compromising consumer acceptance.
Area of Science:
- Food Science and Technology
- Sensory Science
- Nutrition and Chronic Disease Prevention
Background:
- High salt (NaCl) and fat intake are significant contributors to chronic diseases.
- Reducing salt and fat in foods while maintaining consumer acceptability is a key challenge in food product development.
Purpose of the Study:
- To investigate if adding specific aromas to low-salt cheese can enhance the perception of saltiness and fat.
- To explore aroma addition as a strategy for sodium and fat reduction in commercial cheese products.
Main Methods:
- Low-salt cheese samples were homogenized and treated with sardine aroma (salt-associated), butter aroma (fat-associated), or a blend of both.
- Sensory perception of saltiness and fat was evaluated after aroma addition.
Main Results:
- Homogenization altered cheese texture, influencing taste perception.
- Sardine aroma significantly enhanced saltiness perception; butter aroma had a lesser effect.
- A blend of sardine and butter aromas was required to significantly enhance fat perception.
Conclusions:
- Aroma addition can be an effective strategy to compensate for sodium reduction in cheese, improving saltiness perception.
- Aroma addition can also support the development of low-fat cheese by enhancing fat perception.
- The underlying mechanisms for aroma-induced sensory enhancement require further investigation.
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