Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis

Abstract In this research, we hypothesized that the viscosity increased and the saltiness intensity decreased as the amount of oils added increased in the viscous polymer solutions. We verified this finding using two techniques, namely, a-time intensity technique and a short back extrusion method. This experimental procedure was executed using samples containing a salty taste with the addition of oils using xanthan gum as a thickener. The viscosity and saltiness intensity are directly proportional to the amount of oils, meaning that as the amount of oil increases, so do the viscosity and saltiness intensity. To illustrate the finding, at a shear rate of 20.0 s−1, the coefficient of determination (R2) for saltiness intensity and apparent viscosity was 0.914 in the four viscous polymer solutions. Thus, we confirmed that there was a strong positive correlation between saltiness intensity and apparent viscosity; the results did not support the initial hypothesis presented.