سامانه همایش های دانشگاه آزاد اسلامی واحد نجف آباد

صفحه اصلی / اولین همایش بین المللی تحول خدمات سلامت: تلفیق مراقبت، درمان، بازتوانی و امیدبخشی

The Modulating Role of NaCl in Altering Sensory Perception and Optimizing Food Formulations

نویسندگان :

Ashkan Bahrebar¹ Matin Kavan² Mobin Hesami³

1- دانشگاه نجف اباد اصفهان 2- دانشگاه نجف اباد اصفهان 3- دانشگاه نجف اباد اصفهان

کلمات کلیدی :

Sodium chloride،Taste perception،S Chemoreceptor cells

چکیده :

The Modulating Role of NaCl in Altering Sensory Perception and Optimizing Food Formulations Ashkan Bahrebar ¹, Mobin Hesami¹, Matin kavan¹, Maliheh Jahromi ¹,² 1- Clinical Research Development Center, Na.C., Islamic Azad University, Najafabad, Iran 2-Department of Medicine, Na.C., Islamic Azad University, Najafabad, Iran Background: Human taste perception encompasses sweet, salty, sour, bitter, and umami. Recent studies have demonstrated that these tastes engage in extensive interactions at the level of peripheral receptors and within central nervous system processing. In this context, NaCl plays a highly multifaceted role. The salty taste of sodium chloride often acts as a chemical enhancer or suppressor for non-salty tastes, particularly bitterness and sweetness (1). Methods: To conduct this narrative review, searches were performed in the PubMed, Scopus, and Web of Science databases covering the period from 2020 to 2026. Keywords included combinations of "sweetness enhancement," "bitterness suppression," "taste perception," and "NaCl." Findings: It has recently been shown that NaCl influences non-salty tastes through neural and biochemical pathways (2). Small amounts of salt have been observed to enhance sweetness. Low concentrations of NaCl depolarize sweet-sensitive taste receptor cells and suppress inhibitory responses, thereby enhancing the perception of sugars (3). This phenomenon allows food manufacturers to maintain desired sweetness while reducing total sugar content. One of the most desirable interactions of NaCl is its ability to suppress bitter tastes; sodium ions inhibit the binding of bitter compounds to specific bitter taste receptors (4). This bitterness-suppressing effect is the primary reason why consumers are more accepting of bitter vegetables when salt is added. Moderate levels of sodium can act synergistically with monosodium glutamate to enhance umami intensity and reduce the harshness of high acidity (5). Conclusion: Sodium chloride is more than just a simple seasoning. It shapes our overall flavor experience by enhancing sweetness and umami while suppressing undesirable bitterness. These findings open up promising avenues for developing healthier food formulations, enabling a reduction in sodium and sugar intake without compromising the sensory appeal of meals. Keywords: Sodium chloride, Taste perception, Sweetening agents, Food formulation, Chemoreceptor cells. References: 1. Liu S, Gu Y, Zheng R, Sun B, Zhang L, Zhang YJF. Progress in multisensory synergistic salt reduction. 2024;13(11):1659. 2. Roper SD, Chaudhari NJNrn. Taste buds: cells, signals and synapses. 2017;18(8):485-97. 3. Yasumatsu K, Ohkuri T, Yoshida R, Iwata S, Margolskee RF, Ninomiya YJAP. Sodium-glucose cotransporter 1 as a sugar taste sensor in mouse tongue. 2020;230(4):e13529. 4. Wooding SP, Ramirez VA, Behrens MJE, Medicine,, Health P. Bitter taste receptors: Genes, evolution and health. 2021;9(1):431-47. 5. Maluly HD, Arisseto-Bragotto AP, Reyes FGJFs, nutrition. Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects. 2017;5(6):1039-48.