Reducing the amount of sodium in food products is necessary in decreasing the prevalence of hypertension, heart attack, and stroke. There is a lack of information on sodium reduction in potato chips and puffed rice, which comprise a large percentage of salty snack sales, and the use of flavor enhancers to maintain consumer acceptability of these products. The objective of this study was to identify drivers of liking for potato chip and puffed rice samples seasoned with differing sodium and flavor enhancer concentrations using sensory descriptive analysis and acceptance data. Eleven trained panelists evaluated the snacks and found eight significantly different attributes for potato chips and seven significantly different attributes for puffed rice. To better understand how these differences in samples play a role in sample liking, the descriptive analysis data were correlated with the data from a consumer test through preference mapping. For potato chips, consumers liked samples characterized by meaty aftertaste, aroma, aroma-by-mouth, and umami aftertaste. Consumers disliked samples with a strong raw potato aroma. For puffed rice, consumers liked samples with attributes of crunchy texture, garlic aftertaste, and savory aftertaste and disliked bitter aftertaste and chili powder aroma-by-mouth. These findings imply acceptance of sodium-reduced potato chips and puffed rice is possible by focusing on these identified drivers of liking. PRACTICAL APPLICATION: Our findings suggest the addition of flavor enhancers maintains or improves the palatability of reduced sodium products with eight attributes influencing liking of potato chips and seven attributes influencing liking of puffed rice. Understanding the sensory attributes that impact the acceptance of reduced sodium products will allow for these attributes to be the focus during product development, which may result in increased sales of reduced sodium snacks, thus decreasing sodium consumption from snack products.

中文翻译：

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喜欢低钠薯片和膨化米的驱动因素

减少食品中钠的含量对于降低高血压、心脏病和中风的患病率是必要的。缺乏关于在咸味零食销售中占很大比例的薯片和膨化米中钠含量降低以及使用增味剂来保持消费者对这些产品的接受度的信息。本研究的目的是使用感官描述性分析和接受数据确定对用不同钠和增味剂浓度调味的薯片和膨化米样品的喜好驱动因素。11 位训练有素的小组成员对零食进行了评估，发现薯片有 8 种显着不同的属性，膨化米有 7 种显着不同的属性。为了更好地了解样本中的这些差异如何影响样本喜好，描述性分析数据通过偏好映射与来自消费者测试的数据相关联。对于薯片，消费者喜欢具有肉质回味、香气、口香和鲜味回味的样品。消费者不喜欢带有强烈生土豆香气的样品。对于膨化米，消费者喜欢口感松脆、有大蒜回味和咸味回味的样品，不喜欢回味苦涩和口中辣椒粉的香气。这些发现意味着通过关注这些已确定的喜好驱动因素，可以接受低钠薯片和膨化大米。实际应用：我们的研究结果表明，增味剂的添加维持或改善了低钠产品的适口性，其中有八种属性会影响薯片的喜好，七种属性会影响对膨化米的喜好。了解影响减钠产品接受度的感官属性将使这些属性成为产品开发过程中的重点，这可能会导致减钠零食的销量增加，从而减少零食产品的钠消耗。