The effect of a surface coating of table salt of varying grain size on perceived saltiness and liking for paté

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Abstract
Summary: Thirty subjects rated samples of paté with five concentrations of salt for intensity of saltiness and for liking. The samples were made up either with the salt incorporated into the paté or added to the surface as small or large crystals. Intensity was highest for the small crystals on the surface and lowest for the salt in the food. The slope of the psychophysical function was also lower for salt in the food than on the surface and the Weber ratio for the salt in the food was larger. There was no significant difference in the most preferred concentration of salt between samples with the salt in or on the food but overall liking was lower for the latter. These results show that a surface coating will give greater saltiness than the same amount of salt incorporated into the food, but as the surface coated paté samples were less liked, this would not offer a useful means for reducing the amount of salt in the diet.