Salt enhances flavour by suppressing bitterness

@article{Breslin1997SaltEF,
  title={Salt enhances flavour by suppressing bitterness},
  author={Paul A. S. Breslin and Gary K. Beauchamp},
  journal={Nature},
  year={1997},
  volume={387},
  pages={563-563}
}
Salts are used as flavouring agents in the cuisines of many cultures, the most commonly used being NaCl. They impart their own salty taste and enhance other flavours. The apparent ability to increase the intensity of other desirable flavours is puzzling as virtually all published psychophysical studies show that NaCl either suppresses or has no effect on other flavours. To reconcile this contradiction we have proposed that salts selectively filter flavours, such that unpleasant tastes (such as… 
Human gustation and flavour
Taste is an essential component of flavour. Although taste carries fewer distinctive qualities than odour, it provides an essential base on which aroma builds to generate the widely varying flavour
MIXING TASTE ILLUSIONS: THE EFFECT OF MIRACULIN ON BINARY AND TRINARY MIXTURES
Miraculin, the extract of miracle fruit (Richadella dulcifica or Synsepalum dulcificum), is a taste-modifying protein, its effect consisting in a temporary and almost complete replacement of sour
The Contribution of Bitter Blockers and Sensory Interactions to Flavour Perception
IntroductionThere is a continued need for the application of flavour modifiers to improve the sensory profile of products within the functional food market. Additionally, psychophysical studies have
Saltiness enhancement by savory aroma compounds.
TLDR
It is shown that it is possible to compensate salt reduction in instant bouillons by higher levels of savory aroma, and a combination of potassium chloride based salt replacer and extra aroma was found to compensate approximately 30% sodium reduction without significant change of the flavor profile.
Controlling saltiness without salt: evaluation of taste change by applying and releasing cathodal current
TLDR
Experimental tests are conducted to compare the intensity of the fundamental tastes and a metallic taste over three phases: before application of current, during application ofCurrent, and after the release of current.
Wine, food, and health
Modifying Bitterness in Functional Food Systems
TLDR
The most commonly employed techniques, including the use of bitter-modifying additives, which may prove useful for successfully introducing new functional ingredients into this rapidly growing sector are reviewed.
Wine, Food and Health
Modification of bitter taste in children.
TLDR
For both children and adults, sodium gluconate significantly suppressed the perceived bitterness and enhanced the acceptance of urea and caffeine whereas the reverse was true for another bitter stimulus, Tetralone.
...
...

References

SHOWING 1-3 OF 3 REFERENCES
Present address: Research Unit, Mikimoto Pharmaceutical Co., Ise, Mie 516, Japan
  • Proc. Natl Acad. Sci. USA
  • 1996