Adding 1 Mushroom-Derived Molecule to Salt Can Make It Taste 71% Saltier

Chinese researchers identified three peptides from beech mushrooms that enhance perceived saltiness by up to 71 percent when added to salt solutions, offering a potential path to reducing sodium intake while preserving flavor.

Tested with trained taste assessors in a laboratory; the 71% increase in perceived saltiness does not mean 71% of salt can be removed while maintaining taste, and further research is needed to establish safe dosing and real-world efficacy.