Electroencephalography and acceptance test to assess sodium reduction in tomato sauce: an exploratory research

  • Elson Rogerio Tavares Filho State University of Campinas – FEA, Food and Nutrition Department, Campinas- Zip code: 13083-862, Brazil
  • Erick Almeida Esmerino Federal Rural University of Rio de Janeiro (UFRRJ) - DTA, Seropédica – RJ- Zip code: 23.890-000, Brazil
  • Valfredo de Almeida Santos- Junior State University of Campinas – FEA, Food and Nutrition Department, Campinas- Zip code: 13083-862, Brazil
  • Eduardo Jose Soares Tavares Federal University of Alfenas – MED, Medicine Department. Alfenas – MG. Zip code: 37130-000, Brazil
  • Renato Ortolani Marcondes de Castro Federal University of Alfenas – MED, Medicine Department. Alfenas – MG. Zip code: 37130-000, Brazil
  • Helena Maria André Bolini State University of Campinas – FEA, Food and Nutrition Department, Campinas- Zip code: 13083-862, Brazil

Abstract

The association of excessive salt consumption with development of noncommunicable diseases has created initiatives for the reformulation of processed foods aiming to reduce the salt content. A neurophysiological and sensory approach provides valuable information to ensure that a reformulated product retains its acceptability to consumers. This study evaluated consumer perception during the ingestion of tomato sauce which was low in sodium by using an electroencephalogram and hedonic acceptance scale. Monosodium glutamate promoted a large increase in cortical activity and also generated a higher rate of acceptance. Disodium inosinate also promoted increased electrical activity and had a similar acceptance to sodium chloride. The sample containing potassium chloride without flavor enhancer was the one that generated the least electrical activity and acceptance. The addition of flavor enhancers — umami taste promoters — masks the sensory defects of KCl and this effect seems to be related to increased electrical activity in brain regions related to taste and reward/pleasure.

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How to Cite
Filho, E. R. T., E. A. Esmerino, V. de A. S.- Junior, E. J. S. Tavares, R. O. M. de Castro, and H. M. A. Bolini. “Electroencephalography and Acceptance Test to Assess Sodium Reduction in Tomato Sauce: An Exploratory Research”. Emirates Journal of Food and Agriculture, Vol. 32, no. 6, June 2020, https://www.ejfa.me/index.php/journal/article/view/2112. Accessed 29 Nov. 2022.
Section
Research Article