Reviewing progress towards finding an acceptable natural flavour alternative to salt

J.L.H.C. Busch, M. Batenburg, R. van der Velden, G. Smit

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)


The level of sodium in food products needs to be lowered in order to help reduce incidences of hypertension and cardiovascular diseases of the world population. Important functionalities of salt (NaCl) – salty taste and flavour enhancement – are to be delivered by replacer systems. One approach is enhancement of saltiness by aroma. We show that saltiness and the overall flavour profile are increased upon addition of extra beef flavouring in a salt-reduced beef bouillon. Furthermore, the saltiness enhancement potency of the single compound sotolone (savoury note) is demonstrated. Practical perspectives of the application of aroma for sodium reduction and routes of natural production of sotolone are discussed.
Original languageEnglish
Pages (from-to)66-68
JournalAgro Food Industry Hi-Tech
Issue number5
Publication statusPublished - 2009


  • taste
  • perception
  • aroma
  • 3-hydroxy-4,5-dimethyl-2(5h)-furanone
  • enhancement
  • impact


Dive into the research topics of 'Reviewing progress towards finding an acceptable natural flavour alternative to salt'. Together they form a unique fingerprint.

Cite this