TASTE

Abstract

The universally recognised “salty” taste is that given by sodium chloride, although the chlorides of potassium, ammonium and calcium all have what can broadly be described as a well‐defined salty taste. Other salts such as bromides, iodides, nitrates and sulphates are also somewhat salty. However, these may have more or less bitter tastes in addition to the salty effect.

Citation

Heath, H. (1971), "TASTE", Nutrition & Food Science, Vol. 71 No. 3, pp. 14-16. https://doi.org/10.1108/eb058514