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

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.

Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline.

Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100 g), K (1-1.5 g/100 g) and Mg (0.3-0.5 g/100 g) and free amino acids such as lysine (28-41 mg/100 g), glutamic acid (20-31 mg/100 g), aspartic acid (20-56 mg/100 g) and arginine (54-109 mg/100 g), which are known to influence salty taste. The sensory panel found that 2.5 % addition of samphire extract produced a significantly saltier taste than the control product (0.7 % NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.