Naslov
Sensory profiles and acceptability of an innovative salt substitute in comparison with traditional salt samples evaluated by trained and consumer panels

Autori
Gajari, Davorka ; Ranilović, Jasmina ; Tomić- Obrdalj, Helena ; Primorac, Ljiljana ; Cvetković, Tanja ;

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Online book of abstracts / Monteleone, Erminio - Verona : Elsevier, 2018, 5-5

Skup
8th European Conference on Sensory and Consumer Research

Mjesto i datum
Verona, Italija, 02.09.2018. - 05.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sensory profile, salt, innovative salt substitute

Sažetak
Introduction: Previous data have shown that excessive intake of salt is in correlation with increasing risks for incidence of cardiovascular disease (CVD) and many others. Among successful strategies for salt reduction is using salt substitutes, particularly those based on potassium chloride. Replacing table salt with salt substitutes would probably influence the taste acceptance. Therefore, an objective of this study was to explore organoleptic quality of an innovative potassium based salt substitute in comparison with traditional salt samples by trained sensory panel and consumer panel recruited in Croatia. Methods: Sensory evaluation of water and soup samples prepared with traditional salt and the innovative potassium based salt substitute with 35% less sodium were tested and compared by: (a) trained sensory panel using two descriptive methods (flavour profile and time intensity) and (b) by consumer panel using rapid descriptive method: flash profile and affective methods for acceptability and preference. Results: Sensory profile of samples with the innovative salt substitute were similar to those with traditional salt. In terms of taste acceptability, both panels have claimed them as balanced in taste without unpleasant taste qualities like bitterness and metal taste, typical for salt substitutes. In comparison with traditional salt, the innovative salt substitute had less intensity in saltiness and consequently less palatability but behaved very similar to the traditional salt. Conclusion: In comparison with traditional salt, sensory quality of the innovative salt substitute was generally evaluated as acceptable with no present for taste negative characteristics as it was confirmed by both panels. An additional study is needed to investigate whether different cultural background would influence the consumers´ taste acceptance.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

POVEZANOST RADA