Savory aroma may assist in salt reduction
May 19, 2011
by Jeff Gelski
VLAARDINGEIN, THE NETHERLANDS — A combination of a salt replacer based on potassium chloride and extra savory aroma was found to compensate about 30% sodium reduction without significant change of the flavor profile in a study involving instant bouillons and appearing on-line May 17 in the Journal of Food Science.
Researchers from Unilever conducted the study. They used both trained and naïve panels in investigating the impact of elevated levels of complex savory flavorings and single aroma compounds on perceived saltiness.
Several savory compounds of different chemical classes and different sensory impact were identified as key salt-enhancing compounds, providing a significant increase of perceived saltiness. The extra aroma was found to ameliorate the off-flavor of potassium-based salt replacers.