Swiss company Givaudan has developed a unique sensory language called Sense It Salt which enables a more accurate description of the complex taste effects of salt in foods.

Sense It Salt will enhance Givaudan's ability to create flavours that restore the taste aspects of salt and drive consumer preference in low sodium applications.
"It is now well understood in the food industry that salt is a very efficient and complex taste enhancer that goes beyond just making food taste salty.  Salt has a range of taste effects over time which we have named the salt curve," says Laith Wahbi, Global Product Manager, Savoury.
Using sensory panels of trained tasters, Givaudan has demonstrated that the taste effects of salt can be broken down into distinct temporal phases which strongly influence the flavour profile of the food product application being developed.
"We saw that the taste profile changed across the salt curve and concluded that the term ‘salty' was no longer sufficient to describe the taste effects of salt or what happens sensorially when it is added, removed or replaced," says Sophie Davodeau, Global Head of Sensory. "The development of Givaudan's Sense It Salt language allows us to accurately assess the consequences of reducing salt and the performance of flavours or ingredients that are used to restore the taste of low sodium products."
Sense It Salt was developed using a global team of flavourists, application technologists and sensory scientists and is now fully integrated into the overall Sense It language that includes more than 350 descriptors with references covering aroma, taste and mouthfeel. 
"Reducing salt is no longer a trend, it is a game-changer where nutritional quality and ‘healthiness' is a key factor in product development," adds Wahbi. "We see Sense It Salt as a real breakthrough in addressing the industry-wide need to reduce salt."