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Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese
Author(s) -
Silva Thais L T,
Souza Vanessa R,
Pinheiro Ana C M,
Nunes Cleiton A,
Freire Tassyana V M
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12100
Subject(s) - potassium , chemistry , sodium , magnesium , food science , monosodium glutamate , chloride , salt (chemistry) , taste , sodium glutamate , organic chemistry , raw material
The purpose of the study was to determine the potency and equivalence of salt substitutes (potassium chloride, magnesium chloride, monosodium glutamate, potassium lactate, calcium lactate and potassium phosphate monobasic) in cream cheese and to evaluate sensory flavour profiles. The methods used were magnitude estimation and temporal dominance of sensations ( TDS ). Equivalent salting of cream cheese containing 1% sodium chloride was obtained using: 1.2% potassium chloride, 2.56% monosodium glutamate, 2.5% magnesium chloride and 2.98% potassium phosphate. The TDS revealed that, other than salty taste, the most significant flavours produced were sour and bitter. The potencies of salt substitutes are much lower than that of sodium chloride.