Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma

Abstract

Excess salt (NaCl) and fat intake are major causes of chronic diseases, but reducing such components without affecting acceptability is a major challenge. Here, we set out to examine whether added aroma in lower salt cheese can enhance saltiness and fat perception. Low-salt cheese samples were grated through a homogenizer, and then aroma solution, sardine aroma (salt-associated), butter aroma (fat-associated) and a mix of sardine and butter aromas were added. The results confirmed that grating changes cheese texture, leading to induced taste perception. In addition, a significant saltiness enhancement was induced by sardine aroma and to a lesser extent by butter aroma, while significant fat perception enhancement was only induced by blended aroma. These findings show that aroma addition can be a strategy to compensate for sodium reduction in commercial cheese. Concerning fat perception, the addition of aroma can be a good strategy to compensate for low-fat in commercial cheeses. However, the mechanisms involved seem complex and need to be elucidated.

Keywords: cheese; cross-modal perceptual interaction; fat; odor; perception; salt.