Combined heterogeneous distribution of salt and aroma in food enhances salt perception. Issue 5 (13th May 2015)

• Record Type: Journal Article
• Authors: Emorine, Marion; Septier, Chantal; Andriot, Isabelle; Martin, Christophe; Salles, Christian; Thomas-Danguin, Thierry
• Is Part Of: Food & function. Volume 6:Issue 5(2015)
• Page Start: 1449
• Page End: 1459
• Publication Date: 2015-05-13
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c4fo01067a
• Languages: English
• ISSNs: 2042-6496

Abstract

<abstract abstract-type="toc"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <graphic position="anchor" id="ga" xlink:href="ark:/27927/pgjp07wvfv" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" />Combining salt and aroma heterogeneous distribution in hot snacks improves saltiness perception and helps to maintain consumer liking. This approach is relevant for lowering salt content in food.</p> </abstract>