In-mouth salt release measurement during food chewing using sensors

Abstract

In most countries, health authorities recommend a 20% reduction of the salt content in manufactured food products. Understanding the release of taste compounds from food is essential to better known the mechanism of flavour perception, in order to develop low salt products that are acceptable to the consumers. In this aim, two sensors have been designed to allow the in-mouth monitoring of conductivity from 0.34 to 340 mM NaCl and temperature during mastication of hot snacks as conductivity is highly dependant on the temperature. © 2011 American Institute of Physics.