Salt

Savory & ferment· savory bridge

What it is

Salt is a mineral seasoning mined from underground deposits or evaporated from seawater or brine.

What it tastes like

The house reads it as salt ✳ — a known palate, not yet a cited measurement.

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 38,758 mg per 100 g — USDA FoodData Central 173468.

Acid

Acid not measured yet.

Every one of its 1 compounds carries a paper the library can cite.

sodium chloridetastereads as srp: salty (PubChem)Measured in 2 of 338 ingredients.cite
Salty taste RECOGNITION threshold measured by a modified up-down procedure over 15 NaCl solutions from 0.85 mM to 68.38 mM: 15.8 ± 0.9 mM in women and 19.3 ± 1.2 mM in men (p = 0.02). Preferred salinity, measured on the same subjects by salting beansprout soup: 75.4 ± 3.0 mM in women and 86.0 ± 4.0 mM in men (p = 0.03) — roughly five times the concentration at which they could first recognise salt at all. Within women, threshold was lower in the highest tertile of available zinc intake than in the lowest, at 12.2 mM against 17.6 mM (p = 0.02) — Noh et al. 2013, Nutrients (Methods (salty taste acuity determination: 'Fifteen sodium chloride test solutions from 0.85 mM to 68.38 mM were prepared'), Table 1 (General characteristics of study subjects) rows 'Salty taste threshold (mM)' and 'Salty taste preference (mM)', and Table 3 (Salty taste threshold and preference by tertiles of zinc intake))

Sources