Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

Hypertension is a major public health issue directly associated with sodium intake. The purpose of this study was to evaluate sensory perception of salty taste intensity and acceptability of preparations in a food service in the city of Sao Paulo, Brazil. Ten dishes commonly served at the unit were sensorially evaluated through the Salt Intensity Perception and Overall Acceptability test by 1,616 customers. Seven-point mixed and hedonic scales were used, and mean values and distribution were evaluated. All preparations were considered "balanced" regarding salty taste intensity and were well accepted.