{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T12:01:37Z","timestamp":1792843297983,"version":"4.5.0"},"reference-count":104,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2017,11,27]],"date-time":"2017-11-27T00:00:00Z","timestamp":1511740800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Finnish Funding Agency for Innovation (TEKES","award":["1449\/31\/2015"],"award-info":[{"award-number":["1449\/31\/2015"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers\/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.<\/jats:p>","DOI":"10.3390\/foods6120103","type":"journal-article","created":{"date-parts":[[2017,11,27]],"date-time":"2017-11-27T11:07:08Z","timestamp":1511780828000},"page":"103","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":107,"title":["Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food"],"prefix":"10.3390","volume":"6","author":[{"given":"Ulla","family":"Hoppu","sequence":"first","affiliation":[{"name":"Functional Foods Forum, University of Turku, 20014 Turku, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anu","family":"Hopia","sequence":"additional","affiliation":[{"name":"Functional Foods Forum, University of Turku, 20014 Turku, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Terhi","family":"Pohjanheimo","sequence":"additional","affiliation":[{"name":"Functional Foods Forum, University of Turku, 20014 Turku, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minna","family":"Rotola-Pukkila","sequence":"additional","affiliation":[{"name":"Functional Foods Forum, University of Turku, 20014 Turku, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sari","family":"M\u00e4kinen","sequence":"additional","affiliation":[{"name":"Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anne","family":"Pihlanto","sequence":"additional","affiliation":[{"name":"Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7161-1050","authenticated-orcid":false,"given":"Mari","family":"Sandell","sequence":"additional","affiliation":[{"name":"Functional Foods Forum, University of Turku, 20014 Turku, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2017,11,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"f1326","DOI":"10.1136\/bmj.f1326","article-title":"Effect of lower sodium intake on health: Systematic review and meta-analyses","volume":"346","author":"Aburto","year":"2013","journal-title":"BMJ"},{"key":"ref_2","unstructured":"World Health Organization (WHO) (2012). 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