Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2010 Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents Pamarin Waimaleongora-Ek Louisiana State University and Agricultural and Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Life Sciences Commons Recommended Citation Waimaleongora-Ek, Pamarin, "Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents" (2010). LSU Doctoral Dissertations. 3993. https://digitalcommons.lsu.edu/gradschool_dissertations/3993 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. DEVELOPMENT AND SENSORY CHARACTERISTICS OF SALT SUBSTITUTE CONTAINING BITTERNESS-MASKING AGENTS A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy In The Department of Food Science by Pamarin Waimaleongora-Ek B.S., Thammasat University, 2002 M.S., Louisiana State University, 2006 May 2010 To my family ii ACKNOWLEDGMENTS First and foremost, I would like to express my immense gratitude towards my major advisor, Dr. Witoon Prinyawiwatkul, for his assistance, guidance, generous advice, patience, kind encouragement and support, opportunities given, and funding provided throughout my graduate studies. I deeply appreciate his supervision and what I have learned from him will be the treasure for the rest of my life. His insights, flexibility, and innovative ideas have provided me excellent working conditions all the time. I am also grateful to have the members of my advisory committee, Drs. Jeffrey Beasley, Joan M. King, Subramaniam Sathivel, and Jing Wang. I am thankful for their insightful comments, invaluable suggestions, and constant encouragements. Besides my advisory committee, I greatly appreciate Dr. Charles Boeneke for providing facilities and assistance for my experiments conducted in the Dairy Science department, and Dr. Jian Bi, the President of Sensometrics Research and Service, for his helpful guidance, invaluable comments, and critical reading of the manuscript. I would like to thank all faculty and staff in the Department of Food Science, especially Terri Gilmer, Stephanie Jones, Bonnie Mann, and Laura Savage for their assistance and support throughout my studies. To my mother, Emorn Waimaleongora-Ek, who passed away when I was young, I would like to thank her for unconditional love and everything she had done for me. Her love and confidence in me has brought me to where I am. I have never really put into words and would like to take this opportunity to say that I love you, mom. There are no words that can adequately express my thankfulness to my family, especially my father Chanyoot, my step mother Siriporn, my sister Siriwan, and my brothers Nakarin and Kuntorn, for their love, support, and encouragement that gave me the confidence and energy to keep chasing my dream. Without them, I could not have made it this far. Thank you so much for everything in my life. I am deeply indebted to my uncles, Chamroen, Chanvit, and Dr. Chanchai Waimaleongora-Ek for all their love, support, and iii the confidence that they have had in me, especially Dr. Chanchai who inspired me to be a food scientist. I would like to thank my best friend, Patruetai Siriakraseth, for her love, friendship, support, and encouragement. Thanks for talking, listening, sharing, and caring over the phone. No matter where I am, she is always there for me. I would like to thank Vitavus Srisomburananont for helping me get the key ingredient for the research. My special thanks go to my friends and panelists who offered help throughout my research: Rattikan Chantiwas, Phantipha Charoenthaikij, Lauren Cook, Tao Dong, Karen Garcia, Ashley and Miguel Gutierrez, Wannita Jirangrat, Joo Yeoun Jung, Armen Khachatryan, Rosaly Manaois, June No, Maria Pfister, Jianing Pu, Yenjit Raruang, Anuwat Sae-Tang, Adriana Soto, Pavinee Suttiviriya, Yen Ping Tan, Damir Torrico, Yuting Wan, Huaixia Yin, and Sherry Yue. I greatly appreciate the time and dedication they devoted to my research. I could not have done my research study without them. I would like to thank all of my friends and those whom were not mentioned for making my experience at LSU a memorable one. I would also like to express my thankful to Kanya Arntson, Dr. Manoch and Laddawan Kongchum, and other Thai friends for their love, help, support, and encouragement during my stay in Baton Rouge. Last but not least, I am indebted to all teachers and professors in my life for the valuable knowledge and skills that have brought me to this point. iv TABLE OF CONTENTS ACKNOWLEDGMENTS ............................................................................................................. iii LIST OF TABLES ....................................................................................................................... viii LIST OF FIGURES ........................................................................................................................ x ABSTRACT ................................................................................................................................... xi CHAPTER 1. INTRODUCTION ................................................................................................... 1 1.1 Introduction ........................................................................................................................... 2 1.2 Research Justification ........................................................................................................... 3 1.3 Research Objectives .............................................................................................................. 4 1.4 References ............................................................................................................................. 5 CHAPTER 2. LITERATURE REVIEW ........................................................................................ 8 2.1 Sodium Chloride ................................................................................................................... 9 2.1.1 Roles of Salt in Food ................................................................................................. 11 2.1.2 Roles of Salt in Health ............................................................................................... 15 2.1.3 Adverse Effect of Overconsumption ......................................................................... 16 2.1.4 Sodium Content and Health Claims .......................................................................... 21 2.2 Potassium Chloride ............................................................................................................. 21 2.2.1 Properties of Potassium Chloride .............................................................................. 22 2.2.2 Sources of Potassium ................................................................................................. 23 2.2.3 Taste of Potassium Chloride ...................................................................................... 24 2.2.4 Health Effects of Potassium ...................................................................................... 25 2.3 Taste Modifier ..................................................................................................................... 26 2.3.1 Adenosine Monophosphate ....................................................................................... 29 2.3.2 L-Arginine ................................................................................................................. 31 2.4 References ........................................................................................................................... 32 CHAPTER 3. PRELIMINARY STUDY OF THRESHOLD DETERMINATION ..................... 38 3.1 Introduction ......................................................................................................................... 39 3.2 Materials and Methods ........................................................................................................ 40 3.2.1 Subjects ...................................................................................................................... 40 3.2.2 Sample Solutions ....................................................................................................... 40 3.2.3 Threshold Measurements ........................................................................................... 41 3.2.4 Data Analysis ............................................................................................................. 42 3.3 Results and Discussion ....................................................................................................... 44 3.3.1 Individual Thresholds ................................................................................................ 44 3.3.2 Group Thresholds ...................................................................................................... 47 3.4 Conclusions ........................................................................................................................