Culinary Techniques For Reducing Sodium And Enhancing Flavor

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National Restaurant Association

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Culinary Techniques For Augmenting Flavor And Reducing Sodium Chris Loss, Ph.D., The Culinary Institute of America Nutrient Essentials Conference Chicago, IL July 10, 2008

Overview ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Flavor Results From Interactions Between The Senses ,[object Object],[object Object],[object Object],[object Object],[object Object]

Interactions Between Gustation And Olfaction Have Been Documented In Culinary History ,[object Object]

Demonstration Of Interactions Between Olfaction And Gustation On Perceived Flavor ,[object Object],[object Object],[object Object],[object Object],[object Object]

Olfaction Helps Us Identify The Flavor Of Foods (Adapted from Sekuler, 2002; Mozel, 1969)

Relative sensitivity (Adapted from Sekuler and Blake, 2002, pg. 584) Temperature Impacts Perceived Intensity Of Basic Tastes High Low Low High 37 °C Taste solution temperature Salt Sour Bitter Sweet

Implications Of Temperature Effects ,[object Object],[object Object]

Good Flavor ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Culinary Techniques for Developing Flavor ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Culinary Techniques for Developing Flavor (Cont.) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The Flavor of Mixtures ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Culinary Strategies for Reducing Sodium ,[object Object],[object Object],[object Object],[object Object],[object Object]

Summary ,[object Object],[object Object],[object Object],[object Object],[object Object]

References ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

References (cont.) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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