ArticleFoods (Basel, Switzerland)2022
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation.Foods (Basel, Switzerland) · 2025Article
- Sodium Reduction Through Sensory Interactions With NaCl: Strategies and Underlying Mechanisms.Food science & nutrition · 2025Review
- The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian".Foods (Basel, Switzerland) · 2025Article
- Food fermentation in space: Opportunities and challenges.iScience · 2025Article
- Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages.Food chemistry: X · 2024Article
- Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids.Frontiers in nutrition · 2024Article
- Food Perception: Taste, Smell and Flavour.Foods (Basel, Switzerland) · 2023Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.
Indexed as
Identifiers
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.