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

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 grate...

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Autores principales:	Adiansyah Syarifuddin, Chantal Septier, Christian Salles, Thierry Thomas-Danguin
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Frontiers Media S.A. 2022-07-01
Colección:	Frontiers in Nutrition
Materias:	odor cheese fat salt cross-modal perceptual interaction perception
Acceso en línea:	https://www.frontiersin.org/articles/10.3389/fnut.2022.873427/full
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