The taste of KCl – What a difference a sugar makes

Natalie Ben Abu, Daniel Harries, Hillary Voet, Masha Y. Niv*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

Dramatic increase in NaCl consumption lead to sodium intake beyond health guidelines. KCl substitution helps reduce sodium intake but results in a bitter-metallic off-taste. Two disaccharides, trehalose and sucrose, were tested in order to untangle the chemical (increase in effective concentration of KCl due to sugar addition) from the sensory effects. The bitter-metallic taste of KCl was reduced by these sugars, while saltiness was enhanced or unaltered. The perceived sweetness of sugar, regardless of its type and concentration, was an important factor in KCl taste modulation. Though KCl was previously shown to increase the chemical activity of trehalose but not of sucrose, we found that it suppressed the perceived sweetness of both sugars. Therefore, sensory integration was the dominant factor in the tested KCl-sugar combinations.

Original languageAmerican English
Pages (from-to)165-173
Number of pages9
JournalFood Chemistry
Volume255
DOIs
StatePublished - 30 Jul 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Bitterness
  • Chemical activity
  • Potassium chloride
  • Salt
  • Sensory integration
  • Sucrose
  • Taste enhancement
  • Taste masking
  • Trehalose

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