Optimally accepted salt reduction across cultures. Naturally brewed soy sauce used in three countries with different food cultures

R. Shimojo, T. Sato, M. Imamura, L.P. Leong, Y. Itohiya, S. Kremer, J. Mojet

    Research output: Contribution to journalArticleAcademicpeer-review

    2 Citations (Scopus)

    Abstract

    To explore the influence of food-culture on partial replacement of salt by naturally brewed soy sauce, the results of a procedure, based on equivalence of overall taste intensity and pleasantness, were compared in three countries. Per country, untrained consumers assessed pleasantness and some sensory aspects such as overall taste and salty taste of salad dressing, tomato soup, and stir-fried pork, using identical standard products. The acceptable percentages of salt replacement in the Netherlands, Japan, and Singapore were respectively 32 percent, 34 percent, and 35 percent, averaged over the products. The correlation between pleasantness and overall taste was in all cases higher than the correlation between pleasantness and saltiness, indicating that taste was the main driver for acceptance.
    Original languageEnglish
    Pages (from-to)23-27
    JournalAgro Food Industry Hi-Tech
    Volume25
    Issue number3
    Publication statusPublished - 2014

    Fingerprint Dive into the research topics of 'Optimally accepted salt reduction across cultures. Naturally brewed soy sauce used in three countries with different food cultures'. Together they form a unique fingerprint.

    Cite this