Cumin compounds that boost salty taste
What it found
Two compounds from cumin seeds made low-salt chicken broth taste saltier in sensory tests.
The compounds themselves were reported as tasteless at the amounts used.
What they found
Two new compounds
Two compounds not previously described were found in cumin seeds. They are named cuminodione and cuminoside benzofuran.
Saltiness boost
In low-sodium chicken broth, cuminodione significantly increased how salty the broth tasted at a concentration as low as 1.0 mg/L.
Second compound works too
Cuminoside benzofuran also significantly increased saltiness in the broth at 1.0 mg/L.
Tasteless themselves
At the amounts used to boost saltiness, both compounds were reported as tasteless. This supports their role as taste boosters rather than flavors on their own.
What the authors conclude
“Identifying natural salt enhancers provides opportunities to develop consumer-preferred reduced-sodium products without adversely affecting the taste and flavor.”
Also in their conclusions
- They say that finding natural salt enhancers offers ways to make reduced-sodium products that consumers prefer.
- They add that this can be done without harming taste and flavor.
How it was done
Health risks linked to eating too much salt have increased demand for reduced-sodium foods that still meet what consumers expect.
The researchers separated compounds from cumin seed extracts and tested them in low-sodium chicken broth. They used sensory difference tests to see whether the compounds changed how salty the broth tasted.
What it can’t tell you
- We summarised it from the abstract only.
- These tests were done in broth, not in people eating full meals.
- The study does not show whether these compounds would boost saltiness in other foods or over long-term use.
Who paid
- Authors work at
- The Ohio State University, United States
The paper
- Title
- Identification of Salt-Enhancing Compounds in Cumin
- Type
- Study
- 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 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error