Method for characterizing salty taste perception of semi-solid food

Abstract

The invention discloses a characterization method for salty taste perception of semi-solid food, and belongs to the field of food processing. According to the method, continuous chewing is carried out before in-vitro chewing simulation and in the oral cavity processing process of chewing a first mouth and a second mouth, continuous chewing is carried out, for non-chewed semi-solid food, total texture (TPA) is used for simulating chewing of the first mouth and the second mouth and continuous chewing food masses, the release amount of sodium ions is measured respectively, and data is used for reflecting the dynamic process of salty taste perception. The method can provide a new thought for salty taste characterization of the semi-solid food.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and specifically relates to a method for characterizing the perception of saltiness in semi-solid foods, particularly a method for characterizing saltiness perception by measuring the amount of sodium ions released before chewing, during the first and second chewing, and during continuous chewing. Background Technology

[0002] As is well known, the perception of saltiness is highly complex, involving aspects related to the propagation of sodium in the oral cavity, the inflow of sodium from the tongue surface into taste receptor cells (TRCs), and the subsequent cognitive transduction responsible for generating the salty taste signal. The process of salty taste perception in semi-solid foods during oral processing can be divided into three stages. The first stage: the migration of sodium ions from the food matrix to the surrounding environment, i.e., from the moment the food is placed in the mouth until sodium is released into the oral cavity. The second stage: the process of sodium ions being released until they reach the tongue surface. The third stage: the process of sodium ions entering the taste receptor cells from the tongue surface and generating the salty taste signal. The saltiness of semi-solid foods during oral processing is the result of the interaction between the food and the individual, and many factors influence its transformation into a food bolus, the release of sodium ions, and its perception by taste buds.

[0003] Currently, the main methods for characterizing saltiness perception are sensory evaluation and instrumental measurement. Sensory evaluation measures, analyzes, and interprets the effects of food's interaction with other substances, using human taste, touch, sight, smell, and hearing. It plays an irreplaceable role in the food industry. However, sensory evaluation relies on human sensory observation and written descriptions of this perception to evaluate food. This limitation restricts its flexibility in evaluating food; it is also heavily influenced by subjective factors, such as psychological factors, making true objectivity difficult. For example, some people may have oral allergies, resulting in different taste sensations, or aesthetic biases, all of which affect the final sensory evaluation results. Furthermore, it is susceptible to the influence of the physical environment during sensory evaluation. Another method is static measurement using instruments such as electronic tongues, which can accurately obtain saltiness perception data at a specific moment. However, electronic tongues are not suitable for measuring the saltiness perception of semi-solid foods because the sample pretreatment for electronic tongue analysis requires pulping the semi-solid food and taking the supernatant for analysis. The pulping process cannot effectively simulate the human oral chewing process. Summary of the Invention

[0004] To address the aforementioned problems, this invention proposes a method for characterizing saltiness perception by measuring the release of sodium ions before chewing, during the first two chews, and during continuous chewing. This method uses data to characterize the release of sodium ions throughout the chewing process, providing a more vivid representation of the entire saltiness perception process.

[0005] The present invention provides a method for characterizing the saltiness perception of semi-solid foods, characterized in that the method includes: before chewing...

[0006] The first and second chewing are simulated in vitro, while continuous chewing is performed during oral processing.

[0007] (1) Before chewing, measure the amount of sodium ion diffusion in deionized water of unchewed semi-solid food;

[0008] (2) Simulate the first and second chewing in the full texture mode based on the texture analyzer, and measure the amount of sodium ions released from the semi-solid food in deionized water after simulated chewing;

[0009] (3) Place the semi-solid food in the mouth and chew it continuously. Spit out the food bolus and saliva in the mouth. After centrifugation, take the supernatant and measure the amount of sodium ions released.

[0010] Furthermore, before chewing, the semi-solid food is dissolved in deionized water, and the change in sodium ions in the deionized water is measured using a sodium ion meter within 0-180 s or 0-300 s.

[0011] Furthermore, the full texture mode simulation of the first and second chewing steps using a texture analyzer involves compressing the semi-solid food for two cycles, placing the compressed semi-solid food in 100-250 mL of deionized water, and measuring the change in sodium ions in the deionized water within 0-60 seconds using a sodium ion meter.

[0012] Furthermore, the required parameters for the full texture mode are: a velocity of 1 mm / s before, during, and after the test, a trigger force of 5g, and a strain of 70%.

[0013] Furthermore, the continuous chewing is completed during the continuous processing in the consumer's oral cavity. The semi-solid food is placed into the mouth and chewed in 5 portions. After each 5 chews, the food bolus and saliva are spat out at 10, 15, 30, 45 and 60 seconds respectively. After centrifugation, the supernatant is taken and the sodium ion content is measured using a sodium ion meter.

[0014] Furthermore, the continuous chewing refers to chewing at a metronome frequency within a fixed time period.

[0015] Furthermore, the centrifugation process refers to separating the supernatant after centrifugation at 3220 g and 4°C for 15 min.

[0016] Furthermore, the quality and volume of the semi-solid food involved in the entire process are all within the range that can be placed in the mouth and chewed.

[0017] The technology of this invention can accurately quantify the sodium ion release intensity throughout the oral processing process, thereby estimating the saltiness intensity that the human body can perceive. This provides a new approach to characterizing the saltiness perception of semi-solid foods and has important guiding significance for related research in the food processing field.

[0018] The present invention has the following beneficial technical effects:

[0019] (1) This invention provides a new method for characterizing salty taste perception, no longer limited to relying solely on sensory evaluation and single instruments and equipment to characterize the salty taste perception of food;

[0020] (2) This invention reflects the intensity of sodium ion release in stages by simulating the entire process of human oral cavity processing;

[0021] (3) The characterization method of the present invention measures the sodium ion release before chewing, the first two chews and the continuous chewing stage under simulated conditions, and accurately quantifies the sodium ion release intensity of the entire oral processing process with data, avoiding the error in sensory evaluation of saltiness, and can provide quantitative and continuous data from the entire oral processing process, while ordinary sensory evaluation can only describe, rank or score, avoiding the influence of subjective factors and objective environment in sensory evaluation.

[0022] (4) This invention provides a new approach to characterizing the salty taste perception of semi-solid foods, which can effectively simulate the oral processing process and accurately quantify the salty taste perception of semi-solid foods. Attached Figure Description

[0023] Figure 1 The graph shows the relationship between the time before chewing and the amount of sodium released from agar gels of different concentrations prepared in Examples 1-3.

[0024] Figure 2 The graph shows the relationship between the time and sodium release after chewing the first and second bites of agarose gels of different concentrations prepared in Examples 1-3.

[0025] Figure 3 The graph shows the relationship between the chewing time and saliva flow rate and sodium release of agar gels of different concentrations prepared in Examples 1-3.

[0026] Figure 4 The graph shows the relationship between the time before chewing and the amount of sodium released from the fish paste sausages prepared in Examples 4-8.

[0027] Figure 5 The graph shows the relationship between the time after the first and second chews and the amount of sodium released from the fish paste sausages prepared in Examples 4-8.

[0028] Figure 6 The graph shows the relationship between the continuous chewing time of the fish paste sausages prepared in Examples 4-8 and the saliva flow rate and sodium release. Detailed Implementation

[0029] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the spirit of the contents disclosed in the present invention will be described in detail below. After understanding the embodiments of the present invention, any person skilled in the art can make changes and modifications based on the technology taught in the present invention without departing from the spirit and scope of the present invention.

[0030] The illustrative embodiments and descriptions of the present invention are used to explain the present invention, but are not intended to limit the present invention.

[0031] Example 1

[0032] Agar powder was dissolved in deionized water to a concentration of 1%, and sodium chloride was dissolved in deionized water to a concentration of 2%. The solution was heated in a water bath until fully dissolved. The solution was poured into a beaker to form cylindrical gels with a diameter of 20 mm and a height of 20 mm, and cured at 4°C for at least 3 hours. The gel cubes were stored in a refrigerator at 4°C and left at room temperature for at least 2 hours before testing. To simulate the oral processing, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The sodium ion release in each of the three stages was determined using the characterization method of this invention.

[0033] The characterization method includes: pre-chewing and the first and second chewing are simulated in vitro, while continuous chewing is performed during oral processing.

[0034] (1) Before chewing, measure the amount of sodium ion diffusion in deionized water of unchewed solid food;

[0035] (2) Simulate the first and second chewing using the Total Texture Analysis (TPA) mode based on the texture analyzer, and measure the amount of sodium ions released from the solid food in deionized water after the simulated chewing.

[0036] (3) Put the solid food into your mouth and chew it continuously. Spit out the food bolus and saliva in your mouth. After centrifugation, take the supernatant and measure the amount of sodium ions released.

[0037] Before chewing, a certain mass of semi-solid food was placed in 100-250 mL of distilled water, and the change in sodium ions in the deionized water was measured using a sodium ion meter within 180 s.

[0038] The chewing process was simulated using the TPA mode of a texture analyzer for the first and second bites. The solid food was compressed for two cycles, and the compressed solid food was placed in 100-250 mL of deionized water. The change in sodium ions in the deionized water was measured within 60 seconds using a sodium ion meter.

[0039] The parameters required for the Total Texture Assay (TPA) mode are: a velocity of 1 mm / s before, during and after the test, a trigger force of 5 g, and a strain of 70%.

[0040] The continuous chewing is completed during the continuous processing in the consumer's oral cavity. After chewing the solid food in the mouth for 10, 15, 30, 45 and 60 seconds, the food bolus and saliva are spat out. After centrifugation, the supernatant is taken and the sodium ion content is measured by a sodium ion meter.

[0041] The continuous chewing mentioned refers to chewing at the frequency of a metronome within a fixed time period.

[0042] The centrifugation process refers to separating the supernatant after centrifugation at 3220 g and 4°C for 15 min.

[0043] Example 1 (1% agar): Sodium ion release before chewing (0-180 s) was 0.02-1.10 mg / g. Figure 1 The release of sodium ions during the first and second chewing (0-60 s) ranged from 0.01 to 2.12 mg / g. Figure 2 During the continuous chewing phase (0-60s), the release of sodium ions is 0-2.32 mg / g. Figure 3 ).

[0044] Example 2

[0045] Agar powder was dissolved in deionized water to a concentration of 2%, and sodium chloride was dissolved in deionized water to a concentration of 2%. The solutions were heated in a water bath until fully dissolved. The solution was poured into beakers to form cylindrical gels with a diameter of 20 mm and a height of 20 mm, and cured at 4°C for at least 3 hours. The gel cubes were stored in a refrigerator at 4°C and left at room temperature for at least 2 hours before testing. To simulate the oral processing, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The amount of sodium ions released in each of the three stages was determined using the same characterization method as in Example 1.

[0046] Example 2 (2% agar): Sodium ion release before chewing (0-180 s) was 0.02-0.98 mg / g. Figure 1 The release of sodium ions during the first and second chewing (0-60 s) was 0.01-1.19 mg / g. Figure 2 During the continuous chewing phase (0-60s), the release of sodium ions is 0-2.20 mg / g. Figure 3 ).

[0047] Example 3

[0048] Agar powder was dissolved in deionized water to a concentration of 3%, and sodium chloride was dissolved in deionized water to a concentration of 2%. The solutions were heated in a water bath until fully dissolved. The solution was poured into beakers to form cylindrical gels with a diameter of 20 mm and a height of 20 mm, and cured at 4°C for at least 3 hours. The gel cubes were stored in a refrigerator at 4°C and left at room temperature for at least 2 hours before testing. To simulate the oral processing, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The amount of sodium ions released in each of the three stages was determined using the same characterization method as in Example 1.

[0049] Example 3 (3% agar): Sodium ion release before chewing (0-180 s) was 0.02-0.92 mg / g. Figure 1 The release of sodium ions during the first and second chewing (0-60 s) was 0.01-1.03 mg / g. Figure 2 During the continuous chewing phase (0-60s), the release of sodium ions is 0-2.03 mg / g. Figure 3 ).

[0050] By comparing Examples 1, 2, and 3, it was found that as the concentration of the matrix (agar) increased, i.e. the gel strength increased, the amount of sodium ions released at each stage gradually decreased.

[0051] Example 4

[0052] The formula for a hydrocolloid-free fish paste emulsified sausage is as follows: 60% commercial fish paste, 2% NaCl, 15% lard, 9% corn starch, 0.08% sodium isoascorbate, and 13.92% ice water. The specific preparation method is as follows: Cut commercially frozen fish paste into cubes and thaw at 4°C for 4 hours. Then, add NaCl and half of the ice water to the fish paste and chop it for 2 minutes at 1500 rpm using a chopper (ZB-80, Shandong Yingcan Machinery Co., Ltd., China). Keep the fish paste for 2 minutes to dissolve myofibrillar proteins, then add lard and ice water, and chop again at 1500 rpm for 2 minutes. Finally, add corn starch, sodium isoascorbate, and the remaining ice water, and stir again at 2100 rpm for 6 minutes. After vacuum degassing, place the fish paste into 2.2 cm diameter plastic casings and seal both ends. The emulsified sausage was heated in a water bath at 90°C until the internal temperature reached 74°C, after which heating was stopped. It was then cooled at 4°C and cut to a height of 20 mm. To simulate the oral processing process, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The amount of sodium ions released in each of the three stages was determined using the same characterization method as in Example 1.

[0053] The sodium ion release of emulsified sausage without hydrophilic colloids before chewing (0~360 s) is 0.02~0.65 mg / g. Figure 4 The amount of sodium ions released during the first and second chewing (0-60 s) is 0-1.20 mg / g. Figure 5 During the continuous chewing phase (0-60 s), the release of sodium ions is 0-0.50 mg / g. Figure 6 ).

[0054] Example 5

[0055] A fish paste emulsified sausage formulation containing hydrophilic colloid (low-acyl gellan gum, LAG): 60% commercial fish paste, 2% NaCl, 15% lard, 9% corn starch, 0.08% sodium isoascorbate, 12.92% ice water, and 1% LAG. The specific preparation method is as follows: Commercially frozen fish paste was cut into cubes and thawed at 4°C for 4 hours. Then, NaCl and half of the ice water were added to the fish paste, and it was chopped for 2 minutes at 1500 rpm using a chopper (ZB-80, Shandong Yingcan Machinery Co., Ltd., China). The fish paste was kept for 2 minutes to dissolve myofibrillar proteins, then lard and ice water were added, and it was also chopped for 2 minutes at 1500 rpm. Finally, corn starch, sodium isoascorbate, LAG, and the remaining ice water were added, and the mixture was stirred again at 2100 rpm for 6 minutes. After vacuum degassing, the fish paste was placed into plastic casings with a diameter of 2.2 cm and sealed at both ends. The emulsified sausage was heated in a water bath at 90°C until the internal temperature reached 74°C, after which heating was stopped. It was then cooled at 4°C and cut to a height of 20 mm. To simulate the oral processing process, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The amount of sodium ions released in each of the three stages was determined using the same characterization method as in Example 1.

[0056] The sodium ion release from LAG-containing emulsified sausage before chewing (0-360 s) is 0.07-0.69 mg / g. Figure 4 The amount of sodium ions released during the first and second chewing (0-60 s) is 0-1.45 mg / g. Figure 5 During the continuous chewing phase (0-60 s), the release of sodium ions is 0-0.40 mg / g. Figure 6 ).

[0057] Example 6

[0058] A fish paste emulsified sausage formulation containing hydrophilic colloid (high acyl gellan gum, HAG): 60% commercial fish paste, 2% NaCl, 15% lard, 9% corn starch, 0.08% sodium isoascorbate, 12.92% ice water, and 1% LAG. The specific preparation method is as follows: Commercially frozen fish paste was cut into cubes and thawed at 4°C for 4 hours. Then, NaCl and half of the ice water were added to the fish paste, and it was chopped for 2 minutes at 1500 rpm using a chopper (ZB-80, Shandong Yingcan Machinery Co., Ltd., China). The fish paste was kept for 2 minutes to dissolve myofibrillar proteins, then lard and ice water were added, and it was also chopped for 2 minutes at 1500 rpm. Finally, corn starch, sodium isoascorbate, HAG, and the remaining ice water were added, and the mixture was stirred again at 2100 rpm for 6 minutes. After vacuum degassing, the fish paste was placed into plastic casings with a diameter of 2.2 cm and sealed at both ends. The emulsified sausage was heated in a water bath at 90°C until the internal temperature reached 74°C, after which heating was stopped. It was then cooled at 4°C and cut to a height of 20 mm. To simulate the oral processing process, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The amount of sodium ions released in each of the three stages was determined using the same characterization method as in Example 1.

[0059] The sodium ion release from HAG-containing emulsified sausage before chewing (0-360 s) is 0.06-0.68 mg / g. Figure 4 The amount of sodium ions released during the first and second chewing (0-60 s) is 0-0.95 mg / g. Figure 5 During the continuous chewing phase (0-60 s), the release of sodium ions is 0-0.30 mg / g. Figure 6 ).

[0060] Example 7

[0061] A fish paste emulsified sausage formulation containing hydrophilic colloid (κ-carrageenan, CG): 60% commercial fish paste, 2% NaCl, 15% lard, 9% corn starch, 0.08% sodium isoascorbate, 12.92% ice water, and 1% LAG. The specific preparation method is as follows: Commercially frozen fish paste was cut into cubes and thawed at 4°C for 4 hours. Then, NaCl and half of the ice water were added to the fish paste, and it was chopped for 2 minutes at 1500 rpm using a chopper (ZB-80, Shandong Yingcan Machinery Co., Ltd., China). The fish paste was kept for 2 minutes to dissolve myofibrillar proteins, then lard and ice water were added, and it was also chopped for 2 minutes at 1500 rpm. Finally, corn starch, sodium isoascorbate, CG, and the remaining ice water were added, and the mixture was stirred again at 2100 rpm for 6 minutes. After vacuum degassing, the fish paste was placed into plastic casings with a diameter of 2.2 cm and sealed at both ends. The emulsified sausage was heated in a 90°C water bath until the internal temperature reached 74°C, then heating was stopped. It was cooled at 4°C and cut to a height of 20 mm. To simulate the oral processing, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The sodium ion release in each of the three stages was determined using the characterization method described above.

[0062] The sodium ion release from CG-containing emulsified sausage before chewing (0-360 s) is 0.05-0.70 mg / g. Figure 4 The release of sodium ions during the first and second chewing (0-60 s) is 0-1.60 mg / g. Figure 5 During the continuous chewing phase (0-60 s), the release of sodium ions is 0-0.45 mg / g. Figure 6 ).

[0063] Example 8

[0064] A fish paste emulsified sausage formulation containing hydrophilic colloid (locust bean gum, LBG): 60% commercial fish paste, 2% NaCl, 15% lard, 9% corn starch, 0.08% sodium isoascorbate, 12.92% ice water, and 1% LAG. The specific preparation method is as follows: Commercially frozen fish paste was cut into cubes and thawed at 4°C for 4 hours. Then, NaCl and half of the ice water were added to the fish paste, and it was chopped for 2 minutes at 1500 rpm using a chopper (ZB-80, Shandong Yingcan Machinery Co., Ltd., China). The fish paste was kept for 2 minutes to dissolve myofibrillar proteins, then lard and ice water were added, and it was also chopped for 2 minutes at 1500 rpm. Finally, corn starch, sodium isoascorbate, LBG, and the remaining ice water were added, and the mixture was stirred again at 2100 rpm for 6 minutes. After vacuum degassing, the fish paste was placed into plastic casings with a diameter of 2.2 cm and sealed at both ends. The emulsified sausage was heated in a 90°C water bath until the internal temperature reached 74°C, then heating was stopped. It was cooled at 4°C and cut to a height of 20 mm. To simulate the oral processing, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The sodium ion release in each of the three stages was determined using the characterization method described above.

[0065] The sodium ion release from LBG-containing emulsified sausage before chewing (0–360 s) is 0.06–0.67 mg / g. Figure 4 The release of sodium ions during the first and second chewing (0-60 s) is 0-1.25 mg / g. Figure 5 During the continuous chewing phase (0-60 s), the release of sodium ions is 0-0.35 mg / g. Figure 6 ).

[0066] Example 9

[0067] A fish paste emulsified sausage formulation containing hydrophilic colloid (xanthan gum, XG): 60% commercial fish paste, 2% NaCl, 15% lard, 9% corn starch, 0.08% sodium isoascorbate, 12.92% ice water, and 1% LAG. The specific preparation method is as follows: Commercially frozen fish paste was cut into cubes and thawed at 4°C for 4 hours. Then, NaCl and half of the ice water were added to the fish paste, and it was chopped for 2 minutes at 1500 rpm using a chopper (ZB-80, Shandong Yingcan Machinery Co., Ltd., China). The fish paste was kept for 2 minutes to dissolve myofibrillar proteins, then lard and ice water were added, and it was also chopped for 2 minutes at 1500 rpm. Finally, corn starch, sodium isoascorbate, XG, and the remaining ice water were added, and the mixture was stirred again at 2100 rpm for 6 minutes. After vacuum degassing, the fish paste was placed into plastic casings with a diameter of 2.2 cm and sealed at both ends. The emulsified sausage was heated in a 90°C water bath until the internal temperature reached 74°C, then heating was stopped. It was cooled at 4°C and cut to a height of 20 mm. To simulate the oral processing, it was divided into three stages: pre-chewing, first and second chewing, and continuous chewing. The sodium ion release in each of the three stages was determined using the characterization method described above.

[0068] The sodium ion release from XG-containing emulsified sausage before chewing (0-360 s) was 0.06-0.71 mg / g. Figure 4 The amount of sodium ions released during the first and second chewing (0-60 s) is 0-0.05 mg / g. Figure 5 During the continuous chewing phase (0-60 s), the release of sodium ions is 0-0.25 mg / g. Figure 6 ).

[0069] Examples 1-9 demonstrate that the method for characterizing salty taste perception during oral processing proposed in this invention is applicable to different types of semi-solid foods and can effectively distinguish the sodium ion release capacity of semi-solid foods with different textural properties.

[0070] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for characterizing the perception of saltiness in semi-solid foods, characterized in that, The method includes: pre-chewing and the first and second chewing are simulated in vitro, while continuous chewing is performed during oral processing. (1) Before chewing, measure the amount of sodium ion diffusion in deionized water of unchewed semi-solid food; (2) Simulate the first and second chewing in the full texture mode based on the texture analyzer, and measure the amount of sodium ions released from the semi-solid food in deionized water after simulated chewing; (3) Place the semi-solid food in the mouth and chew it continuously. Spit out the food bolus and saliva in the mouth. After centrifugation, take the supernatant and measure the amount of sodium ions released.

2. The method for characterizing the saltiness perception of semi-solid food according to claim 1, characterized in that, Before chewing, the semi-solid food is dissolved in deionized water, and the change in sodium ions in the deionized water is measured using a sodium ion meter within 0-180 s or 0-300 s.

3. The method for characterizing the saltiness perception of semi-solid food according to claim 1, characterized in that, The full texture model simulation of the first and second chewing steps using a texture analyzer involves compressing the semi-solid food for two cycles, placing the compressed semi-solid food in 100-250 mL of deionized water, and measuring the change in sodium ions in the deionized water within 0-60 seconds using a sodium ion meter.

4. The method for characterizing the saltiness perception of semi-solid food according to claim 3, characterized in that, The required parameters for the full texture mode are: a velocity of 1 mm / s before, during and after the test, a trigger force of 5 g, and a strain of 70%.

5. The method for characterizing the saltiness perception of semi-solid food according to claim 1, characterized in that, The continuous chewing is completed during the continuous processing in the consumer's oral cavity. The semi-solid food is placed in the mouth and chewed in 5 portions. After each 5 chews, the food bolus and saliva are spat out at 10, 15, 30, 45 and 60 seconds respectively. After centrifugation, the supernatant is taken and the sodium ion content is measured using a sodium ion meter.

6. A method for characterizing the saltiness perception of semi-solid food according to claim 1 or 5, characterized in that, The continuous chewing refers to chewing at a metronome frequency within a fixed time period.

7. A method for characterizing the saltiness perception of semi-solid food according to claim 1 or 5, characterized in that, The centrifugation process refers to separating the supernatant after centrifugation at 3220 g and 4°C for 15 min.

8. A method for characterizing the saltiness perception of semi-solid food according to any one of claims 1 to 7, characterized in that, The quality and volume of the semi-solid food involved in the entire process are all within the range that can be placed in the mouth and chewed.

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