Background

Reduction of the consumption of sodium salt (i.e., NaCl) is widely recommended for the prevention/treatment of cardiovascular diseases. Many substitutes of sodium salt have been proposed, although their technical requirements, aptitudes and/or sensory attributes might not be yet attractive enough for effective sodium replacement in the diet.

Scope and approach

The objective of this review is to give a critical overview of the use of plant-derived seasoning products in order to reduce salt content in foods. For that, we have compiled knowledge about the sensory properties and health benefits of main classes of dietary plants, herbs, spices, and their blends that have been previously categorized in the literature as salt replacers. We also report data about grape-derived extracts that are currently seen as promising food ingredients for this purpose.

Key findings and conclusion

Several plant-derived seasonings (i.e., garlic, deadnettle family, herb blends, saffron and hot spices) have demonstrated good consumer acceptability when used as sodium replacers. In contrast, there is still scarce information about the sensory impact of grape-derived products when incorporated into food/recipes. Bibliography also shows that these plant-derived seasonings seem to have positive effects ameliorating biomarkers of hypertension, which makes them an interesting approach to decrease sodium salt consumption in hypertensive individuals. Future trends in low sodium diet with seasoning incorporation should also pay attention to the acceptability at the different stages of the food product/recipe development. Moreover, there is a need for well-designed and easy consumer analysis, that could be achieve by incorporating quantitative consumer sensory techniques that are currently available such as Just About Right Scale, Check All That Apply questions or napping technique.

中文翻译：

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植物性调味料作为食品中的钠盐替代品

背景

广泛建议减少钠盐（即NaCl）的消耗量，以预防/治疗心血管疾病。已经提出了许多钠盐替代品，尽管它们的技术要求，才能和/或感官特性可能还不足以吸引饮食中的有效钠替代。

范围和方法

这篇综述的目的是对使用植物调味料以减少食品中的盐含量进行严格的概述。为此，我们收集了有关主要类别的饮食植物，草药，香料及其混合物的感官特性和健康益处的知识，这些饮食类先前已在文献中归类为盐替代品。我们还报告了有关葡萄来源提取物的数据，这些数据目前被认为是用于此目的的有前途的食品成分。

主要发现和结论

当用作钠替代品时，几种植物来源的调味料（例如，大蒜，荨麻家庭，草药混合物，藏红花和热香料）表现出良好的消费者接受性。相反，当将葡萄衍生产品掺入食物/食谱中时，仍然缺乏有关葡萄感官影响的信息。参考书目还显示，这些植物性调味料似乎对改善高血压的生物标志物具有积极作用，这使其成为降低高血压个体钠盐消耗的有趣途径。添加调味料的低钠饮食的未来趋势还应注意食品/食谱开发不同阶段的可接受性。此外，还需要精心设计且易于进行的消费者分析，