Résumé
Four model cheeses varying in texture (2 Dry Matter (DM) levels; 2 Fat/DM levels and 1 salt level) were designed and flavored with 3 commercial tasteless aromas (“Comté Cheese”, Sardine and Carrot) differently associated with salty and cheesy food products. Thirty untrained subjects were instructed to evaluate taste intensity (sourness, bitterness, saltiness and sweetness), aroma intensity, texture attributes (firmness, moistness and graininess), aroma congruency with the product and their hedonic appreciation of the 12 flavored and 4 unflavored model cheese samples. A comparison of the saltiness perception of the flavored and unflavored model cheeses revealed cross-modal interactions between odor and taste and no influence of texture on taste perception. The results showed a significant saltiness enhancement induced by “Comté Cheese” aroma which was associated with saltiness and judged as congruent with the model cheese. Sardine aroma (associated with saltiness) also induced a significant saltiness enhancement even if it was judged as less congruent with the food product. However, the Carrot aroma (not associated with saltiness and judged as not congruent with the food product) did not enhance saltiness. These findings revealed that well selected aromas could induce saltiness enhancement in solid food products of various textures. We thus propose that cross-modal odor-taste interactions could be a way to counterbalance the decrease in saltiness and acceptability of food with reduced salt level in line with recommendations of public health authorities.