Optimally accepted salt reduction across cultures: Naturally brewed soy sauce used in three countries with different food cultures

摘要

To explore the influence of food-culture on partial replacement of salt by naturally brewed soy sauce, the results of a procedure, based on equivalence of overall taste intensity and pleasantness, were compared in three countries. Per country, untrained consumers assessed pleasantness and some sensory aspects such as overall taste and salty taste of salad dressing, tomato soup, and stir-fried pork, using identical standard products. The acceptable percentages of salt replacement in the Netherlands, Japan, and Singapore were respectively 32 percent, 34 percent, and 35 percent, averaged over the products. The correlation between pleasantness and overall taste was in all cases higher than the correlation between pleasantness and saltiness, indicating that taste was the main driver for acceptance.