It is discussed in the article that seasoning effects of the food salty flavour in common cooking were determined by Sickville method and iodine loss of iodized salt in common cooking was determined by the P·S blue-light photometric method,the influence of cookery flavour process on supplement iodine efficiency of iodized salt was analysed.

The development of study on production of savory flavor such as amino acid, reducing sugars ,yeast extract animal and vegetable fatand lipids were introduced,and their application in production were also introduced .

The study and the development of the new type salt flavor matter;