Third, since salt has many sensory functions in meals along with making it taste salty, it is unclear whether or not adjustments in these different capabilities would go unnoticed following small reductions or whether or not extra adjustments in meals formulations would be required. These studies reveal that when people undertake a low-sodium food regimen, the speedy response is to strongly dislike the meals with less salt ( Beauchamp, 1991 ). However, the lower-sodium weight-reduction plan finally turns into accepted, and actually, foods containing the previous amount of salt could also be perceived as too salty ( Beauchamp et al., 1983 ; Blais et al., 1986 ; Elmer, 1988 ; Mattes, 1997 ; Teow et al., 1986 ). For instance, one research that examined a very small variety of people ( Bertino et al., 1982 ) reported that after consuming a weight loss plan with a 30-50 percent total reduction in sodium content for two to three months, volunteers step by step developed a choice for foods with decrease salt ranges. Affect on water activity (the quantity of unbound water) is another proposed motive that salt might potentiate flavors in foods.