LAUSR

BACKGROUND Sodium salt (NaCl), an indispensable salty condiment in human daily life around the world. In all ages, humans have unique preferences for salty taste. Accumulating studies have proved that excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. RESULTS From the prospective of human health, the research on reduction of NaCl by flavor enhancer has great developmental prospects. Previous systematic reviews have focused on substituting NaCl, especially with other metal salts (e. g. KCl). However, the new salty flavor enhancers (Yeast extract, taste peptides, and odor compounds) are yet to be reviewed. CONCLUSION Therefore, the current systematic review was an initiative to recognize sodium in the human body, evaluate the methods and feasibility of NaCl reduction, including the definition and manufacturing methods of NaCl reduction, especially the use of flavor enhancers (Yeast extract, taste peptides, and odor compounds). This study will provide an insight into NaCl reduction and synergy. This article is protected by copyright. All rights reserved.