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Foods 2017, 6(12), 103;

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Functional Foods Forum, University of Turku, 20014 Turku, Finland
Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland
Author to whom correspondence should be addressed.
Received: 30 October 2017 / Revised: 22 November 2017 / Accepted: 23 November 2017 / Published: 27 November 2017
PDF [602 KB, uploaded 27 November 2017]


Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented. View Full-Text
Keywords: salt; reduction; food; taste; consumer; sensory salt; reduction; food; taste; consumer; sensory

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Hoppu, U.; Hopia, A.; Pohjanheimo, T.; Rotola-Pukkila, M.; Mäkinen, S.; Pihlanto, A.; Sandell, M. Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods 2017, 6, 103.

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