“…Boisard et al (2014b) studied six model cheeses varying in lipid/protein ratio, at similar dry matter contents, and observed that saltiness perception was explained by sodium ion release in saliva and sodium ion mobility in the food matrix. This relationship between saltiness and sodium ion mobility was also observed in meat products (Foucat, Donnat, & Renou, 2003;Foucat, Donnat, Joffraud, Cardinal, & Renou, 2004). Moreover, for a given salt content, model cheeses with a higher lipid/protein ratio were perceived as saltier.…”