Phantom Aromas for Enhancement of Salt Perception
Session Track: Sodium Reduction: Processing Applications
Session Date: Thursday, March 20, 2014; 4:00 - 4:35 p.m.
This session explores phantom aroma as a solution for lowering sodium in foods. Research outcomes are presented that demonstrate the mechanism by which human perception of aroma is a complex process involving the central nervous system that can evoke both psychological and physiological responses that can be used as a methodology to reduce sodium while maintaining taste preference. Results of tasting demonstrations are also shared showing how phantom aromas can help food manufacturers with processing applications that reduce sodium.
Erin Burnside, Technology & Innovations Scientist, FONA International
Erin Burnside is a Technology & Innovations Scientist at FONA International. Her primary research focus is the area of taste modification, including developing technologies and strategies for enhancing salt and sugar perception across a variety of foods. She is also currently a member of FONA International’s Flavor University® faculty. Erin holds a M.S. in Food Science from the University of Illinois – Urbana-Champaign.