Let's take a practical case : you are doing a quiche (ie a salted flan with ham) but you would like it to be more or less healthy, ie without too much salt. You do the first one, grind the ham, and bake it. For the second one, you are now in a hurry, take the same quantity of ham, but don't have time to grind it.
You serve the two to your guests. Surprise ! They like both of them equally, but, they find that the second one lacks salt... So, you now know how to increase the salt impression in your quiche without adding salt : well done !
This was recently proofed by Emorine et al, working at the Centre des Sciences du Goût et de l’Alimentation. Could industrial use this result to reduce salt in their convenience product? And what happens with sugar?
Emorine, M., Septier, C., Thomas-Danguin, T. and Salles, C. (2014), Ham Particle Size Influences Saltiness Perception in Flans. Journal of Food Science, 79: S693–S696. doi: 10.1111/1750-3841.12399
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