Can Spice Scents Make Food Taste Saltier and Cut Salt Use?

Mary Jones
5th February, 2024

Can Spice Scents Make Food Taste Saltier and Cut Salt Use?

Table salt.

Image adapted from: Henningklevjer / CC BY SA (Source)
Reducing salt intake is a significant public health goal, given its strong link to high blood pressure and cardiovascular disease[2]. Many populations consume far more sodium than recommended, increasing their risk of these conditions[3]. However, simply removing salt from food can negatively impact taste and consumer acceptance. Researchers at Universidad de Sevilla[1] have been investigating whether aromas from spices can enhance the perception of saltiness, potentially allowing for a reduction in actual salt content without a noticeable difference in flavour. The study focused on three commonly used spices: turmeric (Curcuma longa), bay leaf (Laurus nobilis L.), and parsley (Petroselinum crispum L.). The researchers hypothesized that these spices, through their aromas, could trick the brain into perceiving a greater saltiness than is actually present. This concept relies on ‘multi-sensory integration’, where the brain combines information from different senses – in this case, smell and taste – to create a unified flavour experience. The study involved two main phases. First, sensory tests were conducted with consumers who tasted mashed potato with varying levels of salt and the addition of each spice. Participants rated the perceived saltiness of the samples. The results showed that both bay leaf and turmeric significantly enhanced the perception of saltiness, performing at a similar level to the aroma of dry-cured ham – a food naturally perceived as salty. Parsley, however, had a much smaller effect on perceived saltiness. The second phase involved ‘olfactometric analysis’. This is a technique used to identify and quantify the specific aroma compounds released by each spice. The goal was to determine which compounds were responsible for the saltiness-enhancing effect. Researchers identified numerous odour-active compounds (OACs) in each spice. Interestingly, only one compound, eugenol, showed a direct correlation with the observed saltiness enhancement. Turmeric was found to contain primarily OACs with sweet aromas, while bay leaf had more OACs associated with spicy aromas. The findings suggest a complex interaction between different aroma compounds. The researchers propose that the sweet-smelling compounds in turmeric and the spicy compounds in bay leaf work together to boost the perception of saltiness. Specifically, they found that when considering the overall range of aromas released by the spices, the sweet aroma range appeared to counteract the effect of the spicy aroma on saltiness. This suggests that a balance of different aroma profiles is key to achieving the greatest saltiness enhancement. These findings build upon existing knowledge about sodium intake and its impact on health[2][3]. Previous research has highlighted the significant contribution of processed and restaurant foods to overall sodium consumption[4], and the need for strategies to reduce salt levels in these products. While gradual sodium reduction and food reformulation are important approaches[4], this study offers a complementary strategy – leveraging the power of aroma to enhance perceived saltiness. This could potentially allow for larger reductions in sodium content than previously thought possible, without compromising consumer enjoyment. The research also aligns with the idea that consumer preference for saltiness can be adapted over time[4], and that finding ways to maintain perceived salt intensity at lower sodium levels is crucial.

NutritionHealthSpices

References

Main Study

1) Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake?

Published 3rd February, 2024

https://doi.org/10.1002/jsfa.13270

Related Studies

2) Global sodium consumption and death from cardiovascular causes.

https://doi.org/10.1056/NEJMoa1304127

3) Sodium Intake from Foods Exceeds Recommended Limits in the Spanish Population: The ANIBES Study.

https://doi.org/10.3390/nu11102451

4) Strategies to reduce sodium consumption: a food industry perspective.

https://doi.org/10.1080/10408390903044297


Related Articles

An unhandled error has occurred. Reload 🗙