Sodium binding as measured by sodium-23 nuclear magnetic resonance spectroscopy and its influence on saltiness perception as determined by sensory analysis

Interactions of the sodium ion (Na$\sp+$) with other food components and the effects on saltiness perception must be considered when modifying food formulations to produce reduced sodium products. This research focuses on the binding of Na$\sp+$ in aqueous gum systems as determined by $\sp{23}$Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness. Additionally, multidimensional scaling (MDS), a non-traditional sensory testing method, and Decision Boundary (DB) theory, a comparative judgement theory never before tested with chemosensory stimuli, were studied to determine their efficiencies and applications to sensory science.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Human and Community Development

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Rosett, Terri Robertson

Contributors dc:contributor

• Klein, Barbara P.

• Psychology, Psychobiology
• Agriculture, Food Science and Technology
• Health Sciences, Nutrition

Statement dc:rights

• Copyright 1994 Rosett, Terri Robertson

Language dc:language

eng

Identifier

AAI9503303
(UMI)AAI9503303

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/22351