Progress in Research on Saltiness Perception and Salty Peptides
With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-001.pdf |
| _version_ | 1811159539336085504 |
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| author | WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi |
| author_facet | WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi |
| author_sort | WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi |
| collection | DOAJ |
| description | With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign. |
| first_indexed | 2024-04-10T05:42:55Z |
| format | Article |
| id | doaj.art-20e1fce2285041409d97b643d34983c4 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-10T05:42:55Z |
| publishDate | 2023-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-20e1fce2285041409d97b643d34983c42023-03-06T07:12:32ZengChina Food Publishing CompanyShipin Kexue1002-66302023-01-0144111310.7506/spkx1002-6630-20221103-030Progress in Research on Saltiness Perception and Salty PeptidesWANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi0(1. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; 2. Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou 350108, China; 3. Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen 361022, China; 4. Anjoy Food Group Co. Ltd., Xiamen 361022, China)With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-001.pdftaste perception; salt reduction; salty peptides; preparation and identification; saltiness enhancement |
| spellingShingle | WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi Progress in Research on Saltiness Perception and Salty Peptides Shipin Kexue taste perception; salt reduction; salty peptides; preparation and identification; saltiness enhancement |
| title | Progress in Research on Saltiness Perception and Salty Peptides |
| title_full | Progress in Research on Saltiness Perception and Salty Peptides |
| title_fullStr | Progress in Research on Saltiness Perception and Salty Peptides |
| title_full_unstemmed | Progress in Research on Saltiness Perception and Salty Peptides |
| title_short | Progress in Research on Saltiness Perception and Salty Peptides |
| title_sort | progress in research on saltiness perception and salty peptides |
| topic | taste perception; salt reduction; salty peptides; preparation and identification; saltiness enhancement |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-001.pdf |
| work_keys_str_mv | AT wangshaoyunhuangxinchenggaotingtingchenxuhuangjianliancaixixi progressinresearchonsaltinessperceptionandsaltypeptides |