In recent years， health problems caused by excessive sodium intake have led to widespread concern about low-salt foods. How to reduce sodium intake while ensuring that the characteristic flavor of food has no significant impact on consumer acceptability has aroused many scholars thinking and exploring. At present， it is a hot research topic to reduce salt and increase salinity by using the multi-modal perception interaction of smell and taste. In this paper， the analysis methods of the transmembrane interaction of smell and taste enhanced the perception of saltiness， and the research status of the interaction between smell and taste were compared and analyzed， the future directions of the research were also prospected to provide references for future research on odor-induced taste enhancement.