Umami and Salty: A Cooperative Pair

Abstract

AbstractSodium chloride, or salt, has long been added to foods for a variety of purposes. Despite the value it contributes to food in both functionality and sensory aspects, overconsumption increases the risk of many chronic diseases. A great deal of strategies has been used in attempts to maintain the functionality and sensory quality of foods with a reduced-sodium content to assist in reducing the incidence of sodium overconsumption. While strategies focusing on stealth reduction of sodium and modifying the physical structure of the food or salt crystal itself are potential options to food manufacturers hoping to reduce sodium content, strategies that modify the flavor profile of the food may provide viable solutions that do not necessitate lengthy timeframes to implement or costly equipment. Replacement of portions of salt with potassium chloride is arguably the most popular flavor modification strategy to reduce sodium content, although it is not without drawbacks including an often reduced salty taste and a high likelihood of conferring an off-taste. Incorporating umami as a flavor enhancer into reduced-sodium foods takes advantage of the saltiness-enhancing effect typically associated with the umami taste and can be utilized through a variety of different substances. Although monosodium glutamate is a well-known umami-conferring substance with ample investigation into its use in sodium reduced products, incorporation of ribonucleotides, certain amino acids, and umami-heavy ingredients such as tomatoes or mushrooms has also been investigated.