The influence of salt taste threshold on acceptability and purchase intent of reformulated reduced sodium vegetable soups

Abstract

Evidence suggests a link between an individual’s salt taste sensitivity and their acceptance and consumption of salty foods. Individuals who consume a high salt diet appear to require a higher concentration of salt to obtain the same taste sensation as those less sensitive to salt. Therefore, in the present study the influence of salt taste threshold on the acceptability and subsequent purchase intent of a number of reformulated reduced salt vegetable soups was examined. Detection and recognition thresholds of salt taste in 60 consumers were measured via ingestion of a series of salt water solutions. The same 60 consumers then evaluated five vegetable soup samples, four of which had reduced salt concentrations (∼0.45%) and one which had regular commercial salt concentrations (0.93%). A nine point hedonic acceptability scale and a five point purchase intent scale were used to rate the samples. Individual detection and recognition thresholds had no significant effect (p>0.05) on acceptability or purchase intent scores for any of the vegetable soup samples. However, salt detection thresholds were found to differ significantly (p<0.05) between male (n=26) and female (n=34) consumers. Significant correlations were observed between vegetable soup acceptability scores and purchase intent ratings of the same samples (r=0.814; p=0.000). These results highlight the importance of both taste characteristics and the inclusion of the consumer in the reformulation process of reduced salt foods. The study also shows that salt reductions of up to 48% can be achieved in commercial vegetable soup samples without affecting consumers liking for the meal.