Contribution of Lipids to the Saltiness Enhancement Property of Chicken Bouillon

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  • チキン・ブイヨンの塩味増強効果に及ぼす油脂の影響

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Improved acceptance of reduced-salt-content products by consumers has potential to contribute to combating dietary salt related diseases. Chicken bouillon, which is rich in umami and has good thickness and mouthfulness, is used as a base for dishes worldwide. The effect of chicken bouillon on saltiness enhancement was examined by sensory evaluation to determine its potential for improving wide consumer acceptance of salt-reduced diets. The results demonstrated that chicken bouillon enhanced salt perception and that components other than umami substances are necessary for this effect. Evaluation of the contribution of poultry fat to saltiness enhancement demonstrated that chicken bouillon did not enhance saltiness when it was defatted; however, the saltiness enhancement effect was recovered by rice oil addition. Thus, the fat in chicken bouillon may play an important role in enhancing saltiness and is expected to provide important information contributing to improvement of the palatability of foods with reduced salt content.

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