Development of the quantitative evaluation method of a salty enhancing effect

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Development of the low-sodium food which does not spoil quality of taste even if it does not add salt is desired. The technique of evaluating the salty enhancing effect from GABA synthesizing enzyme (GAD67) functioning within the III type taste-buds cell which detects a salty taste paying attention to the food composition (spices) which affects GAD67 enzyme activity was developed. It became clear statistically that the food composition which activates GAD67 enzyme activity showed a salty enhancing effect also in sensory analysis. Thereby, the possibility to the low-sodium food using spices has been suggested. Moreover, a possibility of not impairing a taste etc. has set and suggested such low-sodium food as a result of the contrast effect.