Category Archives: Salt

Sensory phenotype and salt: what is the link?

The article entitled ‘Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking’ was published in 2010 by Hayes, Sullivan and Duffy, and focuses on the relationship between sensory phenotype, liking of saltiness and sensitivity to saltiness. … Continue reading

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Tasting Salt Part 4: Salt and the Food Industry

The food industry loves salt, it is a magic ingredient with the ability to change an unpalatable food to one that is flavoursome and appealing. As Heston Blumenthal stated, it is the most important ingredient in the kitchen. Let’s take … Continue reading

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Tasting Salt, Part 3: Health

NaCl is an easy additive for the cook to use, as it is a cheap and convenient way to increase liking; therefore from a cooks perspective it is like magic powder, add NaCl to a food and the food becomes … Continue reading

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Tasting Salt, Part 2: Flavour

Why is NaCl, according to some cooks, the most important ingredient when cooking?  The reason is simple, added NaCl has a positive influence on liking and preference for foods.  And it is not just due to saltiness, although saltiness is … Continue reading

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Tasting Salt, Part 1

The story of salt will be in multiple parts, due to the importance of the topic, and the complexity.  Salt, a.k.a sodium chloride, a.k.a. NaCl, a.k.a. sodium, is an essential element in the chefs or cooks toolbox to make things … Continue reading

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