Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method.

As consumers try to reduce their sodium consumption for health purposes, the food industry seeks ways to reduce the sodium content in products while maintaining palatability. One potential solution for lowering sodium content is using potassium chloride (KCl) as a substitute. However, many people find KCl to have unpleasant off-tastes, which limits its effectiveness to replace sodium chloride (NaCl). This study examined the taste properties of KCl using a check-all-that-apply (CATA) ballot. The objectives were to see which terms people use to describe KCl and in what ways this changes in various combinations with NaCl. Panelists were served mixtures of varying NaCl and KCl concentrations, and evaluated them using a set of predetermined terms on a CATA ballot. Frequency counts were taken, and binomial and McNemar tests were performed to see which stimuli changed the most between samples. Results showed that adding KCl increased salt perception slightly, and salty was chosen more frequently when in combination with NaCl. Adding NaCl in a mixture with KCl decreases unpleasant side tastes associated with KCl, such as bitter, chemical, and metallic. © 2012 Institute of Food Technologists®

Citation

Dominique A Sinopoli, Harry T Lawless. Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method. Journal of food science. 2012 Sep;77(9):S319-22

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PMID: 22901084

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