Sensory analysis (n=51, female, age : 19year±0.56) was conducted on breads, salad dressings, and soups to evaluate the effect of spices (yuzu, anise, cumin, celery, mace, basil, lemongrass, oregano) that suppress GAD67 activity on saltiness and deliciousness. Specifically, the association between GAD67 activity and the effects of salt reduction in cooking was investigated. Sensory analysis results did not support the results of basic research as no association was observed between the GAD67 activity of spices and salt reduction in cooking. Thus, when GAD67-inhibiting spices were used in cooking, the addition of saltiness-enhancing spices in basic research did not necessarily result in salt-reducing effects being exhibited. Our results, however, indicated that the salt-reducing effects of adding spices into cooking could be evaluated by utilizing GAD67 activity as an indicator.