Physical and sensory properties of regional sea salts

• Published in: Food research international 2012-01, Vol.45 (1), p.415-421
• Main Authors: Vella, D., Marcone, M., Duizer, L.M.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Conductivity; Food industries; Fundamental and applied biological sciences. Psychology; Salt; Sea salt; Sensory; Sodium; Time–intensity
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2011.11.013

Seven varieties of sea salt and a Kosher control were characterized by composition, various physical properties and rates of dissolution in artificial saliva. These measures were compared to sensory time–intensity data in which the temporal profile of salt taste of the sea salt crystals was measured by a trained panel (n=12). Salts contained either the same or less sodium than the Kosher salt. Three salts contained similar sodium contents as the Kosher control while True Kona contained the lowest sodium content with 16.75% less sodium than Kosher salt. Significant differences were observed among salts for their rates of dissolution, temporal perception of salt taste as well as composition. From a sensory perspective, there were few differences in maximum salt taste intensity. There were, however, some differences in the salts' time–intensity profiles. Red Aelea exhibited the lowest maximum intensity but also exhibited the longest duration of salt taste intensity in comparison to all other salts. Rates of dissolution were found to be negatively correlated with time to maximum salt taste intensity and overall duration of salt taste. Significant differences were found between the size of the salt particles and size was strongly correlated with rates of in-vitro dissolution as well as with a variety of time–intensity sensory measures Based on the fact that salts did not show large differences is taste intensity and many of the salts did not contain less sodium than the Kosher control, using the studied sea salts as a sodium reduction strategy is not viable. ► Sea salts do not differ greatly from Kosher salt in terms of sodium content. ► Multiple sensory measures were significantly affected by salt grain size. ► Salt grain size is related to rate of onset and duration but not maximum intensity. ► Sea salts alone do not appear to be a viable sodium reduction strategy.