Adding artificial scents to food may help trick the body into thinking things taste saltier than they acturally are, thereby helping people cut back on sodium without sacrificing flavor, according to a new study reported by the Telegraph.
Researchers at the University of Burgundy in France were able to convince volunteers that food was saltier if it was associated with a scent like sardines or comté cheese.
"In our study we observed an enhancement of salty taste induced by sardine odor but not with carrot odor," explained study author Dr. Thierry Thomas-Danguin.
Because the scents are artificially produced, they contain no salt, fat, calories or even taste – but the mere aroma is enough to trick the brain into perceiving a saltier flavor.
"We think that odor-induced saltiness enhancement could be used in a very large range of foodstuff," added Thomas-Danguin. "Well-selected odors can compensate up to a 25 percent reduction of salt content. Other sensory dimensions of food, such as the food texture, would also modulate the smell-taste interaction."
Excessive salt consumption is linked to heart disease, high blood pressure and increased risk of stroke, but many prepared meals and fast foods are loaded with sodium to improve flavor.
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