The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets

저염 표시가 포크커틀릿 소스의 짠맛 인식과 기호도에 미치는 영향

  • Kim, Min-Ji (Department of Food and Nutrition, Kookmin University) ;
  • Kang, Baeg-Won (Nutrition Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Kim, Jong-Wook (Nutrition Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Lee, Mi-Young (Nutrition Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Chung, Seo-Jin (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Hong, Jae-Hee (Department of Food and Nutrition, Kookmin University)
  • 김민지 (국민대학교 식품영양학과) ;
  • 강백원 (식품의약품안전처 영양안전정책과) ;
  • 김종욱 (식품의약품안전처 영양안전정책과) ;
  • 이미영 (식품의약품안전처 영양안전정책과) ;
  • 정서진 (이화여자대학교 식품영양학과) ;
  • 홍재희 (국민대학교 식품영양학과)
  • Received : 2016.09.01
  • Accepted : 2016.09.16
  • Published : 2017.02.28


This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.


Grant : 2013년 가공식품 나트륨 저감화 가이드라인 개발

Supported by : 식품의약품안전처


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