Kinetic Approach of Saltiness Perception

The perception of saltiness is mediated by sodium receptors in the oral cavity, primarily epithelial sodium channels (ENaC). This study investigates the kinetic and thermodynamic properties of various salt solutions (NaCl, KCl, MgSO₄, NaCl + KCl, NaCl + monosodium glutamate (MSG)) to understand their impact on saltiness perception. Solutions were evaluated by a trained panel using a reference scale. Michaelis-Menten constant (Km), maximum intensity (Imax), and Gibbs free energy (∆G’) were calculated for each solution. Results indicate that NaCl and NaCl + MSG have the highest saltiness perception, followed by NaCl + KCl and KCl, while MgSO₄ shows negligible saltiness. NaCl exhibited a lower Km compared to KCl, suggesting higher efficiency at lower concentrations. NaCl and MSG combination showed synergistic effects, enhancing saltiness perception. Lower ∆G’ values for NaCl and NaCl + MSG indicate higher affinity for sodium ions. These findings highlight the potential for using alternative salts to enhance saltiness perception while reducing sodium intake.