The keywords specifically target the off-notes and unpleasant taste profiles associated with sodium-reduction substitutes. Addressing this sensory limitation allows for the development of low-sodium products without compromising consumer palatability.

Natural stock and seafood extracts often lack the concentrated aromatic profile and depth required for processed food applications. Enhancing these specific flavor profiles addresses the limitation of weak or one-dimensional sensory characteristics in culinary bases.

The keywords highlight a lack of flavor persistence and the need for oxidation inhibitors in animal fats. Solving this prevents the loss of sensory quality and rancidity in nutritionally standardized foods.