Flavourful insights into the saltiness perception of samphire
Samphire has been used as a salt substitute in cooked foods. However, the mechanism of its saltiness perception has not been fully understood. This study aimed to investigate whether saltiness could be induced either as a direct contribution from the volatiles within samphire or through involvement...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
|
| Series: | Science Talks |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772569325000076 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832087409890689024 |
|---|---|
| author | Saumya Sood Lisa Methven Qiaofen Cheng |
| author_facet | Saumya Sood Lisa Methven Qiaofen Cheng |
| author_sort | Saumya Sood |
| collection | DOAJ |
| description | Samphire has been used as a salt substitute in cooked foods. However, the mechanism of its saltiness perception has not been fully understood. This study aimed to investigate whether saltiness could be induced either as a direct contribution from the volatiles within samphire or through involvement in Maillard reaction during cooking.Odour profiling of samphire extracts revealed aromas such as seaweed, grassy green and tomato vine, relating to around 80 volatile compounds. However, these volatiles did not significantly enhance saltiness. Samphire extracts were incorporated into nachos at an equivalent sodium content to a control (with added NaCl) to investigate its contribution to saltiness perception through Maillard reaction. Sensory profiling revealed that samphire nachos were significantly saltier than control, alongside stronger umami taste and a distinctive green vegetable flavour. The Strecker aldehydes and the pyrazines were substantially and significantly higher in the samphire nachos than these in control. Pyrazines like 2,6-dimethylpyrazine, 2,3-dimethylpyrazine and 2-ethyl-5-methylpyrazines have previously been reported associated with enhancing salty taste. In conclusion, these Maillard derived compounds resulting from samphire addition may contribute to the increased saltiness of samphire nachos, supporting samphire extracts to be used as a combined salt substitute and flavour enhancer in heat-treated food products. |
| format | Article |
| id | doaj-art-a8893fef1c504b0ea4f44cc8c45853be |
| institution | Kabale University |
| issn | 2772-5693 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Science Talks |
| spelling | doaj-art-a8893fef1c504b0ea4f44cc8c45853be2025-02-06T05:13:04ZengElsevierScience Talks2772-56932025-03-0113100425Flavourful insights into the saltiness perception of samphireSaumya Sood0Lisa Methven1Qiaofen Cheng2Department of Food and Nutrition Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UKDepartment of Food and Nutrition Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UKCorresponding author.; Department of Food and Nutrition Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UKSamphire has been used as a salt substitute in cooked foods. However, the mechanism of its saltiness perception has not been fully understood. This study aimed to investigate whether saltiness could be induced either as a direct contribution from the volatiles within samphire or through involvement in Maillard reaction during cooking.Odour profiling of samphire extracts revealed aromas such as seaweed, grassy green and tomato vine, relating to around 80 volatile compounds. However, these volatiles did not significantly enhance saltiness. Samphire extracts were incorporated into nachos at an equivalent sodium content to a control (with added NaCl) to investigate its contribution to saltiness perception through Maillard reaction. Sensory profiling revealed that samphire nachos were significantly saltier than control, alongside stronger umami taste and a distinctive green vegetable flavour. The Strecker aldehydes and the pyrazines were substantially and significantly higher in the samphire nachos than these in control. Pyrazines like 2,6-dimethylpyrazine, 2,3-dimethylpyrazine and 2-ethyl-5-methylpyrazines have previously been reported associated with enhancing salty taste. In conclusion, these Maillard derived compounds resulting from samphire addition may contribute to the increased saltiness of samphire nachos, supporting samphire extracts to be used as a combined salt substitute and flavour enhancer in heat-treated food products.http://www.sciencedirect.com/science/article/pii/S2772569325000076Maillard-reactionSaltiness perceptionSalt substituteOdour-induced saltiness enhancement |
| spellingShingle | Saumya Sood Lisa Methven Qiaofen Cheng Flavourful insights into the saltiness perception of samphire Science Talks Maillard-reaction Saltiness perception Salt substitute Odour-induced saltiness enhancement |
| title | Flavourful insights into the saltiness perception of samphire |
| title_full | Flavourful insights into the saltiness perception of samphire |
| title_fullStr | Flavourful insights into the saltiness perception of samphire |
| title_full_unstemmed | Flavourful insights into the saltiness perception of samphire |
| title_short | Flavourful insights into the saltiness perception of samphire |
| title_sort | flavourful insights into the saltiness perception of samphire |
| topic | Maillard-reaction Saltiness perception Salt substitute Odour-induced saltiness enhancement |
| url | http://www.sciencedirect.com/science/article/pii/S2772569325000076 |
| work_keys_str_mv | AT saumyasood flavourfulinsightsintothesaltinessperceptionofsamphire AT lisamethven flavourfulinsightsintothesaltinessperceptionofsamphire AT qiaofencheng flavourfulinsightsintothesaltinessperceptionofsamphire |