Enhancing Effect of an Oil Phase on the Sensory Intensity of Salt Taste of Nacl in Oil/Water Emulsions

The effect of an oil phase on the sensory intensity of the salt taste of NaCl in an oil/water emulsion was studied using the magnitude estimation technique. The perceived intensity of the salt taste of 0.9 wt % NaCl in emulsions containing 10 wt % egg yolk, 70 wt % oil and 20 wt % water was much higher than that of the aqueous solution without oil droplets at the same NaCl concentration. The salt taste of low‐fat emulsion (35 wt % oil) was less intense than that of the high‐fat emulsion (70 wt % oil) at the same NaCl concentration, suggesting that the sensory score depends on the oil content. The NaCl concentration measured in the water phase of the high‐fat emulsion, containing 0.9 wt % NaCl, was 2.66 wt %. The sensory score of the high‐fat emulsion, containing 0.9 wt % NaCl, was much lower than that of an aqueous solution of 2.66 wt % NaCl without oil droplets. These results suggest that the enhancing effect of an oil phase on the perceived intensity of the salt taste in an oil/water emulsion might be due to a combination of the concentrated NaCl in the water phase and the suppressed contact of NaCl to gustatory cells by the oil droplets.