Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.
AresGAntúnezLBruzzoneFVidalLGiménezAPineauB, et al.(2015) Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples. Food Quality and Preference45: 75–86.
2.
AresGVidalLAllegueGGiménezABandeiraEMoratorioX, et al.(2016) Consumers’ conceptualization of ultra-processed foods. Appetite105: 611–617.
3.
ASTM. (2011) ASTM E1909 – 11 Standard Guide for Time Intensity Evaluation of Sensory Attributes, West Conshohocken, PA: ASTM International.
4.
BemfeitoRMRodriguesJFSilvaJGEAbreuLR (2016) Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil. Journal of Dairy Science99(10): 7886–7897.
5.
BidlasELambertRJW (2008) Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement. International Journal of Food Microbiology124(1): 98–102.
6.
Bouillé A, Pineau N, Meyners M, Martin N and Schlich P. (2010). How do panellists use the list of attributes during a Temporal Dominance of Sensations experiment?. In: Proceedings of the 11th European Symposium on Statistical Methods for the Food Industry (AgroStat); Benevento, Italy, 23–26 February 2010, pp. 179–186.
7.
BraghieriAPiazzollaNGalganoFCondelliNDe RosaGNapolitanoF (2016) Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations. Meat Science122: 68–75.
8.
CampagnolPCBdos SantosBAMorganoMATerraNNPollonioMAR (2011) Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Meat Science87(3): 239–243.
9.
CampagnolPCBdos SantosBATerraNNPollonioMAR (2012) Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages. Meat Science91(3): 334–338.
10.
Civille G, Carr B and Meilgaard M. (2016). Sensory Evaluation Techniques. 5th ed. Boca Raton: CRC Press, Taylor & Francis Group, pp. 580.
11.
DesmondE (2006) Reducing salt: A challenge for the meat industry. Meat Science74(1): 188–196.
12.
Dos Santos AlvesLAALorenzoJMGoncalvesCAADos SantosBAHeckRTCichoskiAJ, et al.(2017) Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl. Meat Science123: 50–56.
13.
dos SantosBACampagnolPCBMorganoMAPollonioMAR (2014) Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl. Meat Science96(1): 509–513.
14.
DuSNeimanABatisCWangHZhangBZhangJPopkinBM (2013) Understanding the patterns and trends of sodium intake, potassium intake, and sodium to potassium ratio and their effect on hypertension in China. The American Journal of Clinical Nutrition99(2): 334–343.
15.
EsmerinoEACasturaJCFerrazJPTavares FilhoERSilvaRCruzAG, et al.(2017) Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (\4\1\2\3TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP). Food Research International (Ottawa, Ont.)101: 249–258.
16.
FelicioTLEsmerinoEAVidalVASCappatoLPGarciaRKACavalcantiRN, et al.(2016) Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. Food Chemistry196: 628–637.
17.
FeltrinACde SouzaVRSaraivaCGNunesCAPinheiroACM (2015) Sensory study of different sodium chloride substitutes in aqueous solution. International Journal of Food Science & Technology50(3): 730–735.
18.
FerrãoLLSilvaEBSilvaHLASilvaRMollakhaliliNGranatoD, et al.(2016) Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. Food Research International86: 93–102.
19.
FrostSCBlackmanJWEbelerSEHeymannH (2018) Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes. Food Quality and Preference64: 245–252.
20.
GalvãoMTELMouraDBBarrettoACSPollonioMAR (2014) Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content. Food Science and Technology (Campinas)34(1): 189–194.
21.
GrummerJBobowskiNKaralusMVickersZSchoenfussT (2013) Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. Journal of Dairy Science96(3): 1401–1418.
22.
GuàrdiaMDGuerreroLGelabertJGouPArnauJ (2008) Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Science80(4): 1225–1230.
23.
JinapSHajebPKarimRNorlianaSYibadatihanSAbdul-KadirR (2016) Reduction of sodium content in spicy soups using monosodium glutamate. Food & Nutrition Research60(1): 30463.
LoridoLEstévezMVentanasS (2018) Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins. Meat Science145: 154–162.
26.
MacfieHJBratchellNGreenhoffKVallisLV (1989) Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies4(2): 129–148.
27.
MarquesCReisAMouraCBonadimannFSMitterer-DaltoéML (2018) Consumer insight into the monosodium glutamate. Acta Scientiarum Technology40(1): 30838.
28.
MeynersM (2016) Temporal liking and CATA analysis of TDS data on flavored fresh cheese. Food Quality and Preference47: 101–108.
29.
Moskowitz HR (1983). Product testing and sensory evaluation of foods: Marketing and R&D approaches. Westport: Food & Nutrition Press, pp. 605.
30.
MoskowitzHRKriegerB (1995) The contribution of sensory liking to overall liking: An analysis of six food categories. Food Quality and Preference6(2): 83–90.
31.
OberrauterLMJanuszewskaRSchlichPMajchrzakD (2018) Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS). Food Research International111: 39–49.
32.
OliveiraDMachínLDelizaRRosenthalAWalterEHGiménezA, et al.(2016) Consumers’ attention to functional food labels: Insights from eye-tracking and change detection in a case study with probiotic milk. LWT – Food Science and Technology68: 160–167.
33.
PasinGO'MahonyMYorkGWeitzelBGabrielLZeidlerG (1989) Replacement of sodium chloride by modified potassium chloride (cocrystalized disodium 5′ inosinate and disodium 5′ guanylate with potassium chloride) in fresh pork sausages: Acceptability testing using signal detection measures. Journal of Food Science54(3): 553–555.
34.
PineauNde BouilléAGLepageMLenfantFSchlichPMartinN, et al.(2012) Temporal dominance of sensations: What is a good attribute list?Food Quality and Preference26(2): 159–165.
35.
PineauNSchlichPCordelleSMathonnièreCIssanchouSImbertA, et al.(2009) Temporal dominance of sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference20(6): 450–455.
36.
PinheiroACMNunesCAVietorisV (2013) SensoMaker: A tool for sensorial characterization of food products. Ciência e Agrotecnologia37: 199–201.
37.
RamseyIRossCFordRFiskIYangQGomez-LopezJ, et al.(2018) Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference68: 292–303.
38.
RodriguesJFGonçalvesCSPereiraRCCarneiroJDSPinheiroACM (2014) Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. Journal of Dairy Science97(8): 4733–4744.
39.
RodriguesJFde SouzaVRLimaRRde Deus Souza CarneiroJNunesCAPinheiroACM (2016) Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate. Food Quality and Preference54: 51–57.
40.
SchlichP (2017) Temporal dominance of sensations (TDS): A new deal for temporal sensory analysis Origin of TDS: From intensity to dominance. Current Opinion in Food Science15: 38–42.
41.
Sharif MK, Butt MS, Sharif HR and Nasir M. (2014). Sensory Evaluation and Consumer Acceptability. In: Butt MS and Zahoor T (eds) Hand Book of Food Science & Technology. Faisalabad, Pakistan: UAF Press, pp. 362–386. Available at: http://onlinebooks.uaf.edu.pk/BookDetails.aspx?BookId=11.
42.
SinopoliDALawlessHT (2012) Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method. Journal of Food Science77(9): S319–322.
43.
SokolowskyMRosenbergerAFischerU (2015) Sensory impact of skin contact on white wines characterized by descriptive analysis, time–intensity analysis and temporal dominance of sensations analysis. Food Quality and Preference39: 285–297.
TammABolumarTBajovicBToepflS (2016) Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl. Innovative Food Science and Emerging Technologies.. Available at: https://doi.org/10.1016/j.ifset.2016.07.010 (accessed 6 March 2020).
46.
ThibaudeauERoyDSt-GelaisD (2015) Production of brine-salted Mozzarella cheese with different ratios of NaCl/KCl. International Dairy Journal40: 54–61.
47.
WakelingINMacFieHJH (1995) Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Quality and Preference6(4): 299–308.
WuHYanWZhuangHHuangMZhaoJZhangJ (2016) Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl. Food Chemistry201: 237–242.
50.
YotsuyanagiSEContreras-CastilloCJHaguiwaraMMHCipolliKMVABLemosALSCMorganoMA, et al.(2016) Technological, sensory and microbiological impacts of sodium reduction in frankfurters. Meat Science115: 50–59.
