Saltiness Enhancement by Savory Aroma Compounds
Max Batenburg, R. van der Velden
Journal of Food Science
Abstract
The food industry is under high pressure to significantly reduce the salt levels in their products. This study shows that it is possible to compensate salt reduction in instant bouillons by higher levels of savory aroma. A combination of potassium chloride based salt replacer and extra aroma was found to compensate approximately 30% sodium reduction without significant change of the flavor profile.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
savory aroma compounds enhance saltiness
“The food industry is under high pressure to significantly reduce the salt levels in their products. This study shows that it is possible to compensate salt reduction in instant bouillons by higher lev...”
potassium chloride based salt replacer and extra aroma compensate sodium reduction
“A combination of potassium chloride based salt replacer and extra aroma was found to compensate approximately 30% sodium reduction without significant change of the flavor profile.”