Abstract
Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food products elicited by TDS and TCATA, over single and multiple oral intakes. A total of 20 semi-trained participants evaluated commercially available regular and sodium-reduced canned corn, cooked ham (single intakes), potato chips and cream of mushroom soup (5 intakes) using both TDS and TCATA. Regular and sodium-reduced products differed in not only salty but also other sensory attributes, noticeably dry for chips, sweet for corn, bitter and metallic for ham, thick, creamy, sweet, and starchy for soup. TDS and TCATA provided comparable information for the key sensory attributes characterizing and differentiating the regular and sodium-reduced products. TDS profiled significant differences between samples for a larger number of attributes than TCATA, while TCATA profiles were more consistent across intakes. Multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes in TDS profiles. The current findings provide insight for applications of temporal profiling to other food products and development of sodium-reduced foods with attribute profiles acceptable to consumers.
Highlights
IntroductionThe food industry has made efforts to reduce sodium levels in processed food products [8] using a range of strategies, including gradual sodium reduction, the use of salt substitutes or flavour enhancers, changes in the morphology and size of salt crystals and improvement of salt diffusion by modification of the food matrix [9,10,11]
Excessive sodium intake has been linked to negative health consequences [1,2]
Temporal Dominance of Sensations (TDS) and TCATA profiles of mushroom soup differed in the period of time during which the sensory attributes were relevant for characterizing samples
Summary
The food industry has made efforts to reduce sodium levels in processed food products [8] using a range of strategies, including gradual sodium reduction, the use of salt substitutes or flavour enhancers, changes in the morphology and size of salt crystals and improvement of salt diffusion by modification of the food matrix [9,10,11]. The commercial success of sodium-reduced food products is limited as sodium reduction affects salty taste and other product sensory attributes [9,12,13] that are important contributors to consumer preference and satisfaction with foods [14]. Sensory data collected using static methods, in which assessors rate the perceived intensity of each attribute only once throughout the evaluation, may omit relevant information to understand consumer preferences [16]. Most previous studies involving sodium-reduced food products have used
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