ReviewFoods (Basel, Switzerland)2017
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.
Review in Foods (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
38 citing papers in PubMed, 104 citations in OpenAlex.
- Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions.Hypertension research : official journal of the Japanese Society of Hypertension · 2020Trial
- Can trigeminal sensations impact saltiness perception? A mini-review.Journal of the science of food and agriculture · 2026Review
- From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations.Microbiology spectrum · 2026Article
- Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low-Protein Noodles.Food science & nutrition · 2026Article
- Characterization of saltiness-enhancing peptides from Pleurotus eryngii: identification, sensory evaluations, and mechanism of saltiness-enhancing.NPJ science of food · 2026Article
- Sweetness drives brain level amplification of saltiness offering a new pathway to salt reduction.Current research in food science · 2026Article
- Impact of Allyl Isothiocyanate Addition on Consumers' Sensory Perception in a Solid Food Matrix.Journal of food science · 2025Article
- Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism andFood chemistry: X · 2025Article
- Can Front-of-Pack Labeling Encourage Food Reformulation? A Cross-Sectional Study on Packaged Bread.Foods (Basel, Switzerland) · 2024Article
- Health Claims, Product Features and Instructions for Use on the Labels of Potassium-enriched Salt Products: A Content Analysis.Current developments in nutrition · 2024Article
- Progress in Multisensory Synergistic Salt Reduction.Foods (Basel, Switzerland) · 2024Review
- Usefulness of the Reborn Soup for the Reduction of Salt Intake.Journal of nutrition and metabolism · 2024Article
- High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste.Frontiers in nutrition · 2024Article
- Article
- Increasing saltiness of salts (NaCl) using mid-infrared radiation to reduce the health hazards.Food science & nutrition · 2023Article
- Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study.BMC public health · 2023Article
- Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial NaBiochemistry and biophysics reports · 2023Article
- Salt intake reduction using umami substance-incorporated food: a secondary analysis of NHANES 2017-2018 data.Public health nutrition · 2023Article
- Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey.Food science & nutrition · 2023Article
- Effect of Piperine on Saltiness Perception.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.