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Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

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Outgoing claims: the papers this work cites, builds on, or argues with.

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High salt diet contributes to hypertension by weakening the medullary tricarboxylic acid cycle and antioxidant system in Dahl salt-sensitive rats
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Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM–D)
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Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic
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Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity
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Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation
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Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
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The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities
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Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
inferredcites →https://doi.org/10.1016/j.meatsci.2019.02.005openalex-snapshot
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties
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Comparison of dietary guidelines among 96 countries worldwide
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Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
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Role of salt intake in prevention of cardiovascular disease: controversies and challenges
inferredcites →https://doi.org/10.1038/s43016-019-0009-xopenalex-snapshot
Design principles of food gels
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Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review
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Hydrocolloid Gel Particles: Formation, Characterization, and Application
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Recent trends in aroma release and perception during food oral processing: A review
inferredcites →https://doi.org/10.1093/eurheartj/ehy339openalex-snapshot
2018 ESC/ESH Guidelines for the management of arterial hypertension
inferredcites →https://doi.org/10.1111/1750-3841.12669openalex-snapshot
Temporal Sodium Release Related to Gel Microstructural Properties—Implications for Sodium Reduction
inferredcites →https://doi.org/10.1111/1750-3841.15121openalex-snapshot
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride
inferredcites →https://doi.org/10.1111/j.1365-2621.2010.02492.xopenalex-snapshot
Salt in food processing; usage and reduction: a review
inferredcites →https://doi.org/10.1533/9781845693046.2.201openalex-snapshot
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Kokumi Taste Active Peptides Modulate Salt and Umami Taste

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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