Quantitative sodium MRI in carrots

The images presented in this dataset are quantitative sodium MRI scans. They allow for a comparison of sodium distribution in a real food product, the carrot, under three different salting methods: salting in water, and surface salting using either fine salt or fleur de sel. These images also enable the quantification of heterogeneities and their evolution over time after salting, across a 4.5-hour period. The data may be useful to anyone interested in salt distribution, whether from a nutritional standpoint or for food product design. In the article in which these data were used, the objective was to demonstrate differences in heterogeneity between the three salting methods. This heterogeneity is particularly important, as it has been shown to modulate the perception of saltiness. These data can be reused to complement other sodium distribution maps, whether in different food products or under different salting conditions. The data were acquired using the AgroResonance platform, as part of the Sal&Mieux project funded by the ANR (ANR-19-CE21-0009). The images are sodium nucleus MRI scans acquired at 9.4T at room temperature. The sequence used is a Spiral, and the protocol implemented included correction for RF field (B1⁺) inhomogeneities. Their spatial resolution is 0.5×0.5×5 mm. All of this information is detailed in the article published in Food Research International: "Impact of salting practices on sodium distribution in carrots assessed by quantitative MRI" https://doi.org/10.1016/j.foodres.2025.116351 .