Flavourful insights into the saltiness perception of samphire

Abstract

Samphire has been used as a salt substitute in cooked foods. However, the mechanism of its saltiness perception has not been fully understood. This study aimed to investigate whether saltiness could be induced either as a direct contribution from the volatiles within samphire or through involvement in Maillard reaction during cooking.

Odour profiling of samphire extracts revealed aromas such as seaweed, grassy green and tomato vine, relating to around 80 volatile compounds. However, these volatiles did not significantly enhance saltiness. Samphire extracts were incorporated into nachos at an equivalent sodium content to a control (with added NaCl) to investigate its contribution to saltiness perception through Maillard reaction. Sensory profiling revealed that samphire nachos were significantly saltier than control, alongside stronger umami taste and a distinctive green vegetable flavour. The Strecker aldehydes and the pyrazines were substantially and significantly higher in the samphire nachos than these in control. Pyrazines like 2,6-dimethylpyrazine, 2,3-dimethylpyrazine and 2-ethyl-5-methylpyrazines have previously been reported associated with enhancing salty taste. In conclusion, these Maillard derived compounds resulting from samphire addition may contribute to the increased saltiness of samphire nachos, supporting samphire extracts to be used as a combined salt substitute and flavour enhancer in heat-treated food products.