Abstract：
Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts.
摘要：
盐（氯化钠）在保持质地，微生物,和食物的感官方面。然而，人口中的高膳食盐摄入量导致了一系列健康问题。目前，制造商面临着降低食品中钠含量而不损害消费者体验的压力。由于氯化钠产生的干净咸味，开发合适的盐替代品一直是食品工业面临的挑战。研究表明，食物基质中的不同成分会影响咸味的感觉。这篇综述旨在理解矿物质和氨基酸等化合物对咸味感知的潜在协同作用，并涵盖与钠离子和其他金属离子（如K，Mg,Ca),以及各种氨基酸及其衍生物。最后,这篇综述总结了研究人员探索的各种减盐策略，政府组织和食品工业，包括植物提取物的潜在用途。
