Comportamento sensorial de realçadores de sabor em diferentes reduções de sódio

Abstract

Consumers are becoming more aware of the relationship between excessive sodium intake and higher propensity to develop chronic noncommunicable diseases (DCNT), which has driven research to reduce the amount of sodium in processed foods. In this context, the sensorial behavior of flavor enhancers monosodium glutamate, disodium inosinate, disodium guanylate and monoammonium glutamate were evaluated in different sodium reductions. Four experiments were performed: Experiment 1 (monosodium glutamate - MSG), experiment 2 (disodium inosinate - IMP), experiment 3 (disodium Guanylate -GMP) and experiment 4 (monoammonium glutamate - MAG). The concentration of flavor enhancers (0-1 %) and sodium chloride reduction (0-100%) were varied through the Rotational Central Compound Design (DCCR). DCCR treatments were evaluated for salty and umami taste through Quantitative Descriptive Analysis (ADQ). According to the results of the ADQ, some treatments of interest were selected, which were evaluated through Time Intensity (TI) analysis and Temporal Dominance of Sensations (TDS) analysis. According to the models adjusted for salty taste, MAG and MSG presented a greater capacity to intensify salty taste than IMP and GMP. It was observed that by adding 1% MAG, MSG, IMP or GMP it is possible to reduce, respectively, 40%, 30%, 13% and 14% of sodium chloride and obtain salty taste intensity equal or similar to the control treatment (0% NaCl reduction and 0% of flavor enhancer). Regarding the results of the DCCR analysis for umami taste, only the concentration of the flavor enhancer influenced the intensity of umami taste. In addition, IMP and GMP obtained a reduction of the NaCl content of 25% with temporal perception similar to the control treatment, as for salty taste. In the TDS analysis, the dominant tastes were salty and umami, for all treatments, except for T9 (40% reduction of NaCl + 1% MAG), which in addition to these dominant tastes presented a disagreeable flavor. Therefore, the maximum NaCl reduction obtained was 40% for MAG and 25% for MSG, IMP or GMP.