One solution is to ‘cheat’ the salty taste receptors. Our need to eat salty is actually almost always the need to satisfy the taste and not a real physiological need.
We can thus deceive the taste receptors by acting in various ways: by replacing the salt with spices , or by giving a little acidity or by adding elements of umami .
Furthermore, given the importance of smell in the perception of taste, we can replace the salt (sodium) with other specific seasonings or ingredients.
Finally, some presentation methods also have the ability to enhance the salty flavor. In particular, in the case of solid foods, the perception of salty depends on the consistency of the food. For example, foods such as cheese, in particular goat, gongorzola, gruyère and peanuts, send information to the brain of a salty taste, reinforcing the impression, even in the presence of very little sodium.
Therefore, the combination of flavors that strengthen the salty taste and the presence of visual and olfactory stimuli that give the impression of salty taste allows to increase the perception of flavor.