Identification of Salt-Enhancing Compounds in Cumin

Health risks associated with excessive salt consumption have raised demand for reduced-sodium products that meet consumer expectations. Nonvolatile compounds in cumin seeds that enhance saltiness perception were investigated. Sensory-guided fractionation of cumin seed ethanolic extracts revealed two novel salt-enhancing compounds that were identified as 3-hydroxy-1-(4-isopropylbenzyl)piperidine-2,6-dione (compound 1, cuminodione) and (2S,3S)-5-((E)-2-carboxyvinyl)-2-((4-β-d-glucopyranosyloxy)phenyl)-2,3-dihydrobenzofuran-3-carboxylic acid (compound 2, cuminoside benzofuran). Sensory difference tests of low-sodium chicken broth showed that compound 1 significantly enhanced perceived saltiness at a concentration as low as 1.0 mg/L. Similarly, compound 2 significantly increased saltiness in broth at 1.0 mg/L. The two compounds were reported as tasteless at the concentrations used for salt enhancement, confirming their roles as taste modulators. Identifying natural salt enhancers provides opportunities to develop consumer-preferred reduced-sodium products without adversely affecting the taste and flavor.