Modulation of Saltiness Perception by Reformulation of Food Matrices

Excessive dietary salt intake drives cardiovascular risk, prompting public health authorities to recommend lower sodium levels in processed foods. However, reducing salt often diminishes flavor and consumer acceptance. This research evaluates sensory strategies to counteract reduced saltiness in both aqueous and complex solid food matrices. Selected aromas proved capable of enhancing saltiness perception, though their effect in solids depended on texture. The study then combined aroma-based enhancement with two additional tactics: odorant–sour–salty ternary mixtures and heterogeneous distribution of salty stimuli. This integrated approach significantly increased perceived saltiness (approximately 35%) in low-salt products while maintaining consumer acceptability.