Influence of Composition and Texture on In-Mouth Sodium Release and Saltiness During Consumption of Semi-Hard Cheeses

Excessive sodium intake is a major dietary concern, leading to recommended reductions in several food categories, including cheese. This study aimed to evaluate how cheese composition and texture influence sodium release and perceived saltiness during consumption. Semi-hard cheeses (SHCs) with varying compositions were analyzed for chemical composition, rheological properties, and sensory attributes using quantitative descriptive analysis, temporal sodium release and saltiness intensity. Most compositional factors affected the sensory characteristics of SHCs and the dynamic perception of saltiness. In particular, salt level influenced not only the perceived intensity of saltiness but also bitterness, acidity, overall aromatic intensity, and numerous textural characteristics. The fat content also influenced texture perception and masked taste attributes. Moreover, both sodium release and saltiness perception decreased with increasing fat content. These findings highlight the importance of compositional and textural factors in modulating salt perception and provide useful insights for developing reduced-salt cheeses with acceptable sensory qualities.