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Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations
Author(s) -
Cerrato Rodriguez Wilfredo Alejandro,
Torrico Damir Dennis,
Osorio Luis Fernando,
Cardona Jorge,
Prinyawiwatkul Witoon
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13492
Subject(s) - taste , food science , chemistry , sodium , olive oil , potassium , salt (chemistry) , organic chemistry
Summary Associations of sodium intake with heart‐related problems are creating awareness towards reducing sodium. Potassium chloride ( KC l), a substitute for sodium chloride (NaCl), has the disadvantage of imparting bitterness at high concentrations. We evaluated physical characteristics, taste perception and purchase intent of KC l and NaCl in oil‐in‐water spreads/emulsions composed by olive, rice bran and soya bean oils. Consumers ( N = 300) evaluated saltiness/bitterness of emulsions prepared with 65% oil, and NaCl (0.5% and 1.0%) or KC l (0.75% and 1.5%). Olive oil spreads (104.07–107.43 Pa s) had higher viscosity compared to other spreads (59.16–74.96 Pa s). Type of oil had significant effects on bitterness, overall taste liking and viscosity. Taste liking decreased due to bitterness of olive oil spreads (mean drop=1.72–2.43). Purchase intent was positively associated with saltiness and pH and increased with oil claims (increase = 1.3%–22.1%) compared to sodium claims (increase = 0.0%–12.9%). These findings are useful for understanding taste perception of emulsions.