Why does salt make food taste better?
In: Chemistry
Salt enhances the flavor of foods, and humans perceive foods with salt content favorably because of our biology. Nearly all foods naturally contain sodium and potassium, which are both essential minerals for bodily functions.
There are two separate pathways that are responsible for detecting salt and sending that information on to the brain. The first mechanism is well understood and occurs via a channel known as ENaC (epithelial sodium channel). Scientists know that a second pathway exists, but it has not yet been identified. The second pathway responds to sodium and other salts (including potassium chloride) and provides information about the intensity of salt taste and the unpleasantness associated with strongly salty stimuli. In other words humans like it at low concentrations, but not high concentrations. Salt has also been effective in reduction of bitterness perception.
[Source: Institute of Food Technologists](https://www.ift.org/~/media/food%20technology/pdf/2016/05/0516_feat_1_scienceoftaste.pdf)
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