Abstract/Summary

This research investigates the viability of samphire as a salt substitute in the food industry, focusing on understanding its unique taste, flavour profile, and the mechanism behind the saltiness evoked by samphire. The study combines composition analysis, sensory profiling, and aroma characterization to reveal the potential of samphire as a sodium reduction solution. Freeze-dried samphire extracts from different UK locations had a high content of minerals and amino acids that could influence salty taste. When added to a snack base, samphire significantly enhanced salty and umami tastes, presenting itself as a potential salt alternative. However, the research indicates that in an aqueous solution, samphire does not outperform salt in saltiness. The study explores the complex taste and flavour attributes of samphire in aqueous models, including umami taste and seaweed flavour. Aroma profiling reveals diverse profiles based on harvest location, influencing taste/flavour perception in both aqueous and solid models, but the aroma did not contribute to odour induced saltiness enhancement. Overall, samphire enhanced salty taste in solid system not in an aqueous system. This can be explained by 1) samphire may cause uneven distribution and release of sodium in solid matrix and 2) samphire caused increased Maillard reaction in a snack which may have contributed to the enhanced salty taste. To broaden samphire extract applications, a method for producing a whiter extract was developed using activated charcoal (AC), which effectively removed chlorophyll without affecting mineral or protein content, producing a whiter samphire extract suitable as a salt substitute for wider food application. In conclusion, this research provides a detailed understanding of the factors influencing the salty taste of samphire, positioning it as a potential salt substitute or flavour enhancer in food products. The study emphasises the importance of matrix effects, harvest location, and colour optimization for maximizing samphire's utility in the food industry.