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Food Chem

Title:		"Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread"
Author(s):		Sinesio F; Raffo A; Peparaio M; Moneta E; Saggia Civitelli E; Narducci V; Turfani V; Ferrari Nicoli S; Carcea M;
Address:		"CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy. Electronic address: fiorella.sinesio@crea.gov.it. CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy"
Journal Title:		Food Chem
Year:		2019
Volume:		20190724
Issue:
Page Number:		125252 -
DOI:		10.1016/j.foodchem.2019.125252
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The use of (i) a reduced-sodium salt substitute, Pansalt(R) (NaCl 57%, other salts and minor ingredients) at 1.5%, and (ii) the heterogeneous NaCl distribution (average level of 1%) leading to enhanced saltiness by taste contrast, were compared with standard (1.5%) and reduced (1.0%) addition of NaCl. The heterogeneous NaCl distribution was effective in preserving saltiness. Salt substitution with Pansalt(R) was less effective but preserved the overall flavour. Higher amount of Maillard reaction volatile products, associated with more intense toasted odour of the crust, was found in breads with higher NaCl content. The consumer survey highlighted satisfactory results of Pansalt(R) use for 58% of the respondents (equal or higher liking and purchase intention). Heterogeneous salt distribution was effective for 31% of consumers"
Keywords:		"Bread/*analysis Consumer Behavior Humans Sodium Chloride, Dietary/*analysis *Taste Triticum/*chemistry Volatile Organic Compounds/*chemistry (E)-2-Nonenal (PubChem CID: 5283335) 2, 3-Butanedione (PubChem CID: 650) 2-Acetylpyrrole (PubChem CID: 14079) 2-Eth;"
Notes:		"MedlineSinesio, Fiorella Raffo, Antonio Peparaio, Marina Moneta, Elisabetta Saggia Civitelli, Eleonora Narducci, Valentina Turfani, Valeria Ferrari Nicoli, Stefano Carcea, Marina eng England 2019/08/03 Food Chem. 2019 Dec 15; 301:125252. doi: 10.1016/j.foodchem.2019.125252. Epub 2019 Jul 24"