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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
On the nose: salt.
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.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Salt + Olive brine
both carry sodium chloride (2 of 341 carry it)
Every one of its 1 compounds carries a paper the library can cite.
sodium chloridetastereads as saltyMeasured in 2 of 341 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
- Noh et al. 2013, Nutrients