Development of a saltiness evaluation system for solid foods using a surface salinity meter: The impact of surface salt distribution and taste bud responses.
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| Titel: | Development of a saltiness evaluation system for solid foods using a surface salinity meter: The impact of surface salt distribution and taste bud responses. |
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| Autoren: | Ryo K; Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan., Kamei M; Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan., Horie F; Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan., Kusakabe Y; Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Electronic address: kusakabe.yuko922@naro.go.jp., Mochizuki-Kawai H; Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. |
| Quelle: | Food research international (Ottawa, Ont.) [Food Res Int] 2025 Nov; Vol. 219, pp. 116968. Date of Electronic Publication: 2025 Jun 30. |
| Publikationsart: | Journal Article |
| Sprache: | English |
| Info zur Zeitschrift: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| MeSH-Schlagworte: | Sodium Chloride, Dietary*/analysis , Taste Buds*/physiology , Taste Perception*/physiology , Taste*/physiology , Salinity* , Food Analysis*/methods , Food Analysis*/instrumentation, Humans ; Tongue/physiology ; Male ; Adult ; Female ; Young Adult |
| Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Accurately assessing saltiness perception in solid foods is essential for the development of low-sodium foods that maintain saltiness despite possessing a lower sodium content. This study aimed to develop a practical system for evaluating human-perceived saltiness during oral processing, particularly when food was initially placed on the tongue. As a basis for system design, sensory evaluations demonstrated that higher local salt concentrations (inhomogeneous distribution) on the tongue significantly enhanced perceived saltiness intensity compared to a homogeneous distribution, despite equal total salt content. These findings suggest that the saltiness intensity is determined by the strongest response from taste buds in fungiform papillae, which act as independent taste sensors on the tongue, rather than by overall or average response. Based on this understanding, a method was developed to evaluate saltiness intensity, in which the surface salt distribution of a food sample was first transferred onto moistened filter paper. The saltiness intensity was then estimated from the maximum salt concentration on the filter paper using a surface salinity meter containing multiple salt sensors. This approach also enabled qualitative assessment of the saltiness when food was compressed against the tongue by measuring the maximum surface salinity under applied pressure. Unlike conventional saltiness sensors, this system offers a practical method for evaluating solid food saltiness. It also contributes to the development of low-sodium foods by strategically altering surface salt distribution to enhance the perception of saltiness, making it an important tool for use in the food industry. (Copyright © 2024. Published by Elsevier Ltd.) |
| Contributed Indexing: | Keywords: Inhomogeneous salt distribution; Low-sodium food; Salt; Saltiness perception; Surface salinity meter; Taste buds; Taste sensor |
| Substance Nomenclature: | 0 (Sodium Chloride, Dietary) |
| Entry Date(s): | Date Created: 20250909 Date Completed: 20250909 Latest Revision: 20250909 |
| Update Code: | 20250909 |
| DOI: | 10.1016/j.foodres.2025.116968 |
| PMID: | 40922144 |
| Datenbank: | MEDLINE |
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Nájsť tento článok vo Web of Science | Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />Accurately assessing saltiness perception in solid foods is essential for the development of low-sodium foods that maintain saltiness despite possessing a lower sodium content. This study aimed to develop a practical system for evaluating human-perceived saltiness during oral processing, particularly when food was initially placed on the tongue. As a basis for system design, sensory evaluations demonstrated that higher local salt concentrations (inhomogeneous distribution) on the tongue significantly enhanced perceived saltiness intensity compared to a homogeneous distribution, despite equal total salt content. These findings suggest that the saltiness intensity is determined by the strongest response from taste buds in fungiform papillae, which act as independent taste sensors on the tongue, rather than by overall or average response. Based on this understanding, a method was developed to evaluate saltiness intensity, in which the surface salt distribution of a food sample was first transferred onto moistened filter paper. The saltiness intensity was then estimated from the maximum salt concentration on the filter paper using a surface salinity meter containing multiple salt sensors. This approach also enabled qualitative assessment of the saltiness when food was compressed against the tongue by measuring the maximum surface salinity under applied pressure. Unlike conventional saltiness sensors, this system offers a practical method for evaluating solid food saltiness. It also contributes to the development of low-sodium foods by strategically altering surface salt distribution to enhance the perception of saltiness, making it an important tool for use in the food industry.<br /> (Copyright © 2024. Published by Elsevier Ltd.) |
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| ISSN: | 1873-7145 |
| DOI: | 10.1016/j.foodres.2025.116968 |