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Effects of salt and fat combinations on taste preference and perception

Version 3 2024-06-17, 17:00
Version 2 2024-06-03, 09:10
Version 1 2016-01-06, 13:40
journal contribution
posted on 2024-06-17, 17:00 authored by DP Bolhuis, LP Newman, Russell KeastRussell Keast
Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18-54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0-20%) and 5 different salt concentrations (0.04-2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods.

History

Journal

Chemical Senses

Volume

41

Pagination

189-195

Location

England

Open access

  • Yes

ISSN

0379-864X

eISSN

1464-3553

Language

English

Publication classification

C Journal article, C1 Refereed article in a scholarly journal

Copyright notice

2016, Oxford University Press

Issue

3

Publisher

OXFORD UNIV PRESS