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Color Correspondences in Chemosensation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Betina Piqueras-Fiszman, Charles Spence
Increasing the level of color in a solution has been shown to increase taste and flavor intensity ratings (DuBose, Cardello, and Maller 1980; Hyman 1983; Johnson and Clydesdale 1982; Zampini, Sanabria, Phillips, and Spence 2007). This might provide a means of enhancing the perception of saltiness in foods. For instance, one might hypothesize that the perception of saltiness in a soy sauce could be increased simply by making the solution a darker brown color.
Cardiovascular Risk Factors
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Cross-modal perception is perception that involves interactions between two or more different sensory modalities. Flavor is a cerebral construction resulting from the integration in the brain of chemosensory signals derived from food, such as smell, colors, texture, temperature, sound, and trigeminal sensations (i.e., mouth dryness with tannins). Studies show that cross-modal odor-taste interactions can aid in sodium reduction (Thomas-Danguin et al., 2019). The interaction is hypothesized to occur because olfactory cues might enhance perception of the salty taste. Taste-odor interactions are also reported to result in sweet taste. The use of aromas could be an efficient strategy and known as odor-induced saltiness enhancement (OISE). Several salt-associated odors/aromas have been observed to induce saltiness enhancement, such as cheese, soy sauce, sardine, ham, and bacon (Lawrence et al., 2009). An aroma could be used to enhance salty taste in foods containing a small amount of NaCl and may compensate for up to a 20% decrease in the food salt content (Thomas-Danguin et al., 2019). Of note, if the salt concentration is already high, the aroma-taste interaction has a weaker effect (Ponzo, et al., 2021).
Functional Foods: Bioavailability, Structure, and Nutritional Properties
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, 2021
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, Bazila Naseer
Salt also possesses an enhancing effect on other food flavors. There are two major types of taste receptors associated with taste buds, which include G-protein receptors and ion channels. G-protein coupled receptors help in sensing the sweet, umami, and bitter taste; while salty and sour taste is sensed via ion-channels [8]. Ion channels for sodium are very specific and further knowledge about ion channels is needed. There are several other attributes associated with saltiness, such as mouth feel, body, and enhanced flavor, and there exists a second mechanism to account for it. However, this mechanism is not fully clear, thus there is a need to fully understand this mechanism so that effective salt replacers could be developed.
Food and beverages undermining elderly health: three food-based dietary guidelines to avoid or delay chronic diseases of lifestyle among the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Yasaman Jamshidi-Naeini, Gugulethu Moyo, Carin Napier, Wilna Oldewage-Theron
The decreased ability to taste and smell food results in foods often tasting bland for the elderly. This is further exacerbated by certain medications that can affect taste.144 Taste changes with age, and research suggests that the elderly have increased acuity for bitter and sour tastes, and diminished ability to detect sweetness, umami and saltiness.145 This often leads to the elderly adding additional sugar and salt to improve the taste of foods.144 Taste for salty products was significantly lower in the elderly compared with the young in a Dutch study comparing different tastes.146 A different study revealed that elderly participants required a salt concentration as much as three times higher than a younger participant for them to be able to taste it. As such the elderly population presents a unique challenge as loss of ability to taste salt147 may thus contribute to higher intakes of salt.145
Kidney physiology and pathophysiology during heat stress and the modification by exercise, dehydration, heat acclimation and aging
Published in Temperature, 2021
Christopher L. Chapman, Blair D. Johnson, Mark D. Parker, David Hostler, Riana R. Pryor, Zachary Schlader
Our understanding of the kidneys has evolved over thousands of years, but the effects of heat stress on the kidneys have only been well described within the last century. Terminology for urine and the kidneys first appeared in Sumerian writings around 3,000 BC [1]. Nearly 3,000 years later, the Greek physician Galen of Pergamum famously described the filtering capacity of the kidneys and pondered the function of the kidneys to produce urine [2-4], which provided foundational knowledge that was further clarified in the 1500 and 1600s with the improved depictions of human anatomy [1] and advances in microscopy [5]. During this time, the link between anatomy and physiological function of the kidneys was starting to be described [2,6,7], which is probably best highlighted in the observations of the anatomist Lorenzo Bellini who described that, when the renal tubules were compressed, if “you are not afraid to present this to your tongue you will discover a certain saltiness and, in some, the taste of urine (pg. 20)” [3,8]. Technological advances over the next three centuries led to discoveries of the nephron [9], while understanding of the biophysical and biochemical principles underlying glomerular filtration and body fluid balance were advanced by the preeminent physiologists Carl Ludwig [10] and Ernest Starling [11]. To our knowledge, it wasn’t until 1898 that the first published reports of kidney function and environmental temperature appeared in which it was reported that urinary protein content varied inversely cool ambient temperatures [12].
Key role-players’ perceptions of the current salt legislation in South Africa: opportunities and challenges
Published in South African Journal of Clinical Nutrition, 2023
Marzanne van Loggerenberg, Bianca van der Westhuizen, Nelene Koen
However, participants also mentioned that taste is an important factor when consumers prepare and choose foods. Taste is an important factor for consumers when buying and preparing food and there is a concern that food will taste bland when lowering the salt content.18 Sudden, large changes in the salt content of food are less acceptable to consumers in terms of taste compared with smaller or moderate changes in salt content.18 South Africa has opted for a stepwise approach with gradual reduction of salt in processed foods.19 The reason behind this strategy is to ensure that consumers do not detect the change in the saltiness of the product, to prevent a possible barrier to detecting a change in taste.19