Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.

Marion Emorine,Etienne Sémon,Christian Salles,Christophe Martin,Sylvie Cordelle,Thierry Thomas-Danguin,Chantal Septier

doi:10.3390/molecules26051300

Abstract

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

Highlights

In the worldwide context of a healthy diet and in particular considering cardiovascular diseases, health agencies recommend products with lower salt contents to achieve better nutritional profiles [1,2,3,4]
Even if substantial diffusion was observed after the heating process, the initial design of salt and added aroma distribution was maintained, and products were found to still be sufficiently heterogeneous in comparison with homogeneous products (Figure 1)
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Summary

Introduction

In the worldwide context of a healthy diet and in particular considering cardiovascular diseases, health agencies recommend products with lower salt contents to achieve better nutritional profiles [1,2,3,4]. In this way, several possible salt reduction interventions have been evaluated in many countries at different levels [5]. To avoid a negative economic impact, the reduction of salt content in processed foods without loss of consumer acceptability is a major issue for food manufacturers [10] To reach this goal, various salt-reduction strategies have been proposed [11,12,13,14]. Aroma–taste interactions and heterogeneous spatial distribution of tastants are promising strategies for taste enhancement

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Methods

Results

Discussion

Conclusion