# Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma
> Syarifuddin A.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_85134682278
Jurnal / Konferensi: Frontiers in Nutrition
Tahun terbit: 2022
DOI: https://doi.org/10.3389/fnut.2022.873427
ISSN: 2296861X
Kuartil SJR: Q1
Citations: 10

## Authors
- Syarifuddin A.

## Abstract
Excess salt (NaCl) and fat intake are major causes of chronic diseases, but reducing such components without affecting acceptability is a major challenge. Here, we set out to examine whether added aroma in lower salt cheese can enhance saltiness and fat perception. Low-salt cheese samples were grated through a homogenizer, and then aroma solution, sardine aroma (salt-associated), butter aroma (fat-associated) and a mix of sardine and butter aromas were added. The results confirmed that grating changes cheese texture, leading to induced taste perception. In addition, a significant saltiness enhancement was induced by sardine aroma and to a lesser extent by butter aroma, while significant fat perception enhancement was only induced by blended aroma. These findings show that aroma addition can be a strategy to compensate for sodium reduction in commercial cheese. Concerning fat perception, the addition of aroma can be a good strategy to compensate for low-fat in commercial cheeses. However, the mechanisms involved seem complex and need to be elucidated.

## Keywords
- Aroma
- Food science
- Sardine
- Chemistry
- Taste
- Flavor
- Biology
- Fish <Actinopterygii>
- Fishery

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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