Lemon juice is not inherently salty. It is naturally acidic due to the presence of citric acid. However, the acidity of lemon juice can create a sensation of saltiness by balancing out other flavors in a dish, making the saltiness less noticeable. This is because acids and salts interact in a way that enhances the perception of both flavors.
Adding a squeeze of lemon juice to a dish can help to cut through the saltiness, making it seem less pronounced. This is a common technique used in cooking to achieve a more balanced flavor profile.
The perception of saltiness can also be influenced by the concentration of other ingredients in a dish. For example, if a dish is very salty, the acidity of lemon juice may not be enough to mask the saltiness completely.
In summary, lemon juice itself is not salty, but its acidity can interact with salt to create a less noticeable saltiness.
