Cumin compounds that make low-salt broth taste saltier
What it found
Two natural compounds from cumin seeds made low-salt chicken broth taste noticeably saltier to people in taste tests.
Both worked at very small amounts and had no taste of their own.
What they found
Studies in people
Saltiness boosted in broth
In taste tests with people, both compounds made low-salt chicken broth seem significantly saltier. This happened at levels as low as 1.0 mg/L for each one.
No extra flavour added
People tasting the broth reported that neither compound had any taste of its own at the amounts used. This means they only change how salty things seem rather than adding a new flavour.
Other findings
Two new salt-boosting compounds
The researchers found two previously unknown substances in cumin seeds that increase how salty food tastes. They named them cuminodione and cuminoside benzofuran.
What the authors conclude
- They suggest these natural salt enhancers could help food makers create lower-salt products that shoppers still enjoy.
- The authors note this approach could reduce salt without hurting the overall taste and flavour of foods.
How it was done
Too much salt is linked to health problems, so food makers want lower-salt products that still taste good to shoppers. The authors looked for natural ingredients that could boost the feeling of saltiness without adding more salt.
Researchers extracted non-volatile substances from cumin seeds using alcohol and separated them into parts guided by human taste testers. They then tested two newly found compounds in low-salt chicken broth with people to see if they changed how salty it tasted.
What it can’t tell you
- We summarised it from the abstract only.
- This work only tested short-term taste perception in broth, not long-term health effects of eating these compounds.
- It does not show whether using these compounds actually helps people eat less salt over time.
Who paid
- Authors work at
- The Ohio State University, United States
The paper
- Title
- Identification of Salt-Enhancing Compounds in Cumin
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Wang N, Tello E, Peterson DG (2025). Identification of Salt-Enhancing Compounds in Cumin. Journal of agricultural and food chemistry. doi:10.1021/acs.jafc.5c05398PubMed 40765361DOI
Summary written 1 Oct 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error