“…The principle of multisensory integration for enhancing saltiness is achieved through the synergy between taste and smell, which occurs in several brain regions, including the anterior insula, frontal cortex, anterior cingulate cortex, and prefrontal cortex of the eye sockets ( Barry, Danielle, Samuel, & Juyun, 2012 ; Bhavadharini, Monica, Anbarasan, & Mahendran, 2023 ). Previous research has confirmed that odors with savory properties, such as ham, Comté cheese, sardine, and soy sauce aroma could significantly enhance saltiness perception ( Chen et al, 2024 ; Lawrence, Salles, & Palicki, 2010 ).…”