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Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Published online by Cambridge University Press:  30 May 2013

Vanessa Rios de Souza ,
Tassyana Vieira Marques Freire ,
Carla Gonçalves Saraiva ,
João de Deus Souza Carneiro ,
Ana Carla Marques Pinheiro  and
Cleiton Antônio Nunes
Vanessa Rios de Souza*
Affiliation:
Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Tassyana Vieira Marques Freire
Affiliation:
Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Carla Gonçalves Saraiva
Affiliation:
Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
João de Deus Souza Carneiro
Affiliation:
Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Ana Carla Marques Pinheiro
Affiliation:
Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Cleiton Antônio Nunes
Affiliation:
Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
*
*For correspondence; e-mail: vanessardsouza@gmail.com
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Abstract

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

Keywords

TDSpotassium chloridemonosodium glutamatepotassium phosphatebutter
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 3 , August 2013 , pp. 319 - 325
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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