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KMID : 0380620170490010072
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 1 p.72 ~ p.79
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The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets
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Kim Min-Ji
Kang Baeg-Won
Kim Jong-Wook
Lee Mi-Young
Chung Seo-Jin
Hong Jae-Hee
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Abstract
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This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.
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KEYWORD
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sauce, low sodium, information, saltiness, liking
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