Reducing our salt intake in our diet is a major task for governments seeking to halt the rise in cardiovascular disease (CVD). Sodium chloride however is a major ingredient for the food industry, not least because its saltiness contributes to the flavour of most savoury foods, it is an important nutritional component and it provides an essential preservative function. However, excess salt in the diet is linked with increased blood pressure or hypertension and thus a contributor to this risk factor in CVD. A study of the WHO web-site shows that in the West, the average daily intake of salt is between 9 and 12 g/day whereas this should be reduced to 5g/day (WHO, 2011).
One way to reduce the intake of salt is to convince us as consumers that it is present in our food which we judge by taste. To date, adding potassium chloride has been one of the main components in salt replacement but suffers in sensory perception with a bitter, metallic taste. Arginine has also been used to the same effect in foods.
Researchers at Unilever R&D in Vlaardingen (Batenburg and van der Velden, 2011) have found that certain savoury aroma compounds can significantly contribute to the perception of saltiness even though the corresponding salt level is less then needed to create the same sensory experience. Extensive and rigorous sensory studies using chicken and beef bouillon as the model food demonstrated statistically significant benefits. They found that added aroma compounds in 30% salt-reduced bouillon helped create a suitable level of perceived saltiness and even off-set any flavour notes when potassium derived salt replacers were employed. Their consumer studies also showed that judicious use of added flavours also minimised alterations in the sensory profile of the foods examined. The aroma extracts were from chicken and beef extracts but even individual compounds such as sotolon, furfuryl thiol and a furanthiol derivative were suitable. Clearly, there is much more mileage in extending the studies to other food stuffs but it appears another valuable means to reduce salt intake is available.
Batenburg, M., van der Velden, R. (2011) Saltiness Enhancement By Savory Aroma Compounds. J. Food Sci., 76 (5) pp. S280-S288
World Health Organisation. (2011) http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html Accessed 01/08/2011, 10.05 a.m.
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