Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review

Sood, S., Methven, L. and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2024) Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852 doi: 10.1080/10408398.2024.2365962

Abstract/Summary

Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/116780
Identification Number/DOI	10.1080/10408398.2024.2365962
Refereed	No
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Taylor & Francis
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