Salt origin and their saltiness: A time-intensity sensory characterization

Excessive salt consumption has been found to cause many negative effects on human health. To date, many researches have been conducted to reduce the sodium content of the diet. This study focused on the comparison of saltiness intensity and other parameters in timeintensity curves of four commercial grain salts in four regions of Viet Nam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one flower salt in Sa Huynh and a control sample with two particle sizes of 1-2 mm and 2-3 mm to find out their taste perception characteristics.