A study published in the Journal of Food Science finds that dried bonito stock may improve the palatability of low salt foods.
“Retronasal Odour of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness” reviews how the characteristic aroma of the traditional Japanese umami-rich stock could be useful in the development of new seasonings for salt-reduced food.
Two pathways are available for the presentation of odours, say the researchers: the orthonasal and retronasal pathways. Aroma is perceived through the orthonasal pathway. In contrast, retronasal application of odours is thought to evoke different sensations from the orthonasal pathway, which is typically perceived as taste and modifies taste. Therefore, the effect of retronasal odour on salt-reduction might be different from that of aroma, that is, orthonasal odour.
Thus, the effects of the retronasal odour of dried bonito stock on the enhancement and improvement of palatability upon salt reduction were examined using sensory evaluation. Moreover, the contributions to flavour expression and palatability of dried bonito stock were also investigated. Although the retronasal odour of dried bonito did not enhance saltiness, it improved the palatability of saltiness. In the presence of no tastants except 0.68% NaCl, a content 15% less than that of Japanese traditional soup, the retronasal odour of dried bonito generated umami, enhanced the suitability for dried bonito stock, and increased palatability.
