“…Currently, six main salt reduction methods have been developed to improve high-salt eating habits and design low-salt foods: (1) optimization of the crystal structure of table salt; (2) addition of the plant extracts; (3) nonsodium salt substitutions, such as potassium salt, magnesium salt, calcium salt, etc. ; (4) the multi-sensory synergistic effect in enhancing the saltiness perception through the cross-modal interaction of smell and taste; (5) optimization of the texture characteristics of food to control the release of NaCl in the oral cavity; and (6) addition of the flavor enhancers, such as yeast extract, nucleotides, amino acids, salty peptides, and low-concentration organic acids. − Moreover, it has been confirmed that umami compounds had a strong synergistic effect on saltiness enhancement. , Studies have explored the reduction of the sodium contents in food by adding umami ingredients, such as monosodium glutamate (MSG), l -alanine (Ala), l -glycine (Gly), disodium succinate, and 5ˈ-nucleotide disodium without significantly decreasing the saltiness intensity. − Except for these compounds, the umami peptides and amino acid derivatives including glycine and glycine monoethyl ester also played an important role in saltiness enhancement. , However, many salt-reduced products have some challenges in saltiness perception, such as insufficient satisfaction, stimulation, and retention time during oral processing, resulting in low consumer acceptance. − Moreover, among these salt reduction methods, the substitution effect and synergistic mechanism of umami compounds on saltiness perception lack in-depth investigation.…”