Wayne Morley

Research has shown that as salt intake is reduced, consumers appear to prefer food with less salt, a phenomenon that is probably related to the accommodation of taste receptors over the course of weeks to months (Blais et al., 1986). While this may be a viable option in some foodstuffs (e.g., breakfast cereal), it is important to note that in many applications salt is not only present for flavoring reasons.The use of aroma technology may enhance the saltiness perception of products such as soup.

For example, in processed meat products, salt controls the water content and influences th…








Figure 3. Examples of salt crystals of varying dimensions. (Image width approximately 1,000 μm.)

Figure 4. Time/intensity profiles of three types of salt crystals confirm that the smaller particle sizes result in a more rapid release and an overall higher salt intensity than the larger particle sizes.





Table 2. U.S. no- and low-salt sales 2007–2010.


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