FIGURE 3-2. Aroma and flavor profiles for split pea soup with 0.3 percent salt, 0.3 percent potassium glutamate, or nothing added.

FIGURE 3-2Aroma and flavor profiles for split pea soup with 0.3 percent salt, 0.3 percent potassium glutamate, or nothing added

SOURCE: Gillette, 1985. Reprinted with permission.

From: 3, Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake

Cover of Strategies to Reduce Sodium Intake in the United States
Strategies to Reduce Sodium Intake in the United States.
Institute of Medicine (US) Committee on Strategies to Reduce Sodium Intake; Henney JE, Taylor CL, Boon CS, editors.
Washington (DC): National Academies Press (US); 2010.
Copyright © 2010, National Academy of Sciences.

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