During these eleven weeks, my research aimed to contribute to the collaborative project Sal&Mieux. The purpose of this project is to optimize an reduce discretionary salt use, while making it more effective and maintaining salty taste and food appreciation. My mission was to characterize the salt binding state in carrots, cooked and salted in different ways, by sodium nucleus NMR spectroscopy. Thanks to NMR acquisitions carried out on a large number of samples, the transverse relaxation times of each sample type have been determined. Comparison of relaxation times between samples type give us sodium nucleus binding difference tendencies. The first relaxation time is slightly shorter for a « at the table » salted carrot than a whole carrot salted in water during cooking. This very short time is characteristic of stronger salt bindings with the food matrix. Sodium is therefore more bound when it is added to the plate. The longer relaxation time is also slightly longer for a whole carrot salted in water than for a carrot purée, salted in the same way. Food matrix nature itself, which is very different between those two types of food (purée vs whole carrot) could explain this difference. The main result is that salt could be differently perceived in food depending on the salting process and on the food structure. Sensory analyzes, carried out by project’s parteners on June 2022, will confirm or disprove our interpretations : sodium bindings’ nature influences salt perception. This project’s final results will show if our salt consumption can be reduced by optimizing our way to cook and season. However, differences between these relaxation times are weak. To increase the results’ reliability, we have to earn more data and undertake more advanced statistical analyses.