Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods.

Busarawan Chaiya, Pitchayapat Chonpracha, Pamarin Waimaleongora-Ek, Sujinda Sriwattana, Witoon Prinyawiwatkul

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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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.

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5 · Who and what money

Authors and funding

5 authors.

Busarawan ChaiyaDepartment of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakhon Nakhon Province Campus, Sakon Nakhon 47000, Thailand.

Pitchayapat ChonprachaSchool of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.

Pamarin Waimaleongora-EkSchool of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.ORCID 0000-0001-7692-9279

Sujinda SriwattanaProduct Development Technology Division, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.ORCID 0000-0001-9335-5887

Witoon PrinyawiwatkulSchool of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.ORCID 0000-0001-5270-8957

Funding

Louisiana State University Agricultural Center noneNational Institute of Food and Agriculture LAB94707

6 · The paper itself

Abstract

KCl, when used at a high concentration, imparts undesirable bitterness which can be suppressed using blockers such as L-Arginine (L-Arg). Sensory discrimination of saltiness and bitterness intensity of salt mixtures (KCl/NaCl/L-Arg) was determined by two methods: the R-Index (RIX) and Partial Projective Mapping (PPM). Four mixed salt solutions [KCl/NaCl/L-Arg: (A) 70/20/10, (B) 65/25/10, (C) 60/30/10, and (D) 55/35/10] at 0.5%, 1.0% and 1.5%

Indexed as

partial projective mappingpotassium chlorideR-Indexsalt substitutesodium reduction

Identifiers

PMID42121550

DOI10.3390/foods15091605

PMCPMC13164237

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