The salt is bad? The smell of salty but not, and can be a recipe for making palatable foods low in sodium.
And 'one of the strategies they are working on farms, forced to reduce the salt content in snacks and canned in response to pressure from health authorities across the world, without making them less attractive. The solution, discovered after years of research, called Oise, an acronym for Odour-induced saltiness enhancement, enhancer of salinity olfactory. In practice it is a salty scent can be perceived as a more flavorful cheese with low salt content: the confirmation of a research project at the University of Burgundy, and recently published on the 'International Dairy Journal ".
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