Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

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® (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® 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® use for 58% of the respondents (equal or higher liking and purchase intention). Heterogeneous salt distribution was effective for 31% of consumers.

Keywords: (E)-2-Nonenal (PubChem CID: 5283335); 2,3-Butanedione (PubChem CID: 650); 2-Acetylpyrrole (PubChem CID: 14079); 2-Ethyl-3,5-dimethylpyrazine (PubChem CID: 26334); 2-Methylbutanal (PubChem CID: 7284); 2-Phenylethanol (PubChem CID: 6054); 3-Ethyl-2,5-dimethylpyrazine (PubChem CID: 25916); 3-Methyl-1-butanol (PubChem CID: 31260); 3-Methylbutanal (PubChem CID: 11552); Consumer acceptance; Methional (PubChem CID: 18635); Salt; Sensory quality; Volatiles; Wheat bread.