Work

Identification of a salt-enhancing compound in thyme using sensory-guided preparative-LC fractionation

Year: 2025

Type: article

Abstract: Excessive salt intake is recognized as a leading dietary risk factor, necessitating the development of new strategies to reduce sodium consumption without compromising flavor. In this study, salt-enhancing compounds were investigated in Thymus vulgaris L. (thyme) using a sensory-guided, multi-dimensional preparative liquid chromatography fractionation approach. Among the isolated constituents, (9S,12S,13S)-trihydroxy-octadeca-10E,15Z-dienoic acid was identified and confirmed by mass spectrometry, nuclear magnetic resonance, and optical rotation analysis. Sensory evaluation revealed that this compound significantly enhanced salt perception at concentrations as low as 0.2 mg/L in both sodium chloride solutions and low-sodium chicken broth. This is the first report to describe this molecule as a natural salt enhancer, offering an approach to reduce sodium content in foods while preserving flavor.

Source: Food Research International

DOI: 10.1016/j.foodres.2025.117467

Authors: Ningyi Wang, Edisson Tello, Devin G. Peterson

Institution: The Ohio State University

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: hybrid

Estimated APC paid: $4,320

Funders: Ohio State University, Flavor Research and Education Center, Ohio State University