I'm trying to develop a VBIC recipe that has a "sprinkled with sea salt", though I haven't had much success with it yet. While I'm sure a small amount of saline could be used to sharpen certain aspects of the extracts used, my thought process is that there are flavors you could probably use at small enough percentages that aren't noticeable, but their presence would add the desired effect to the overall recipe (Maybe a salted caramel, pretzel, lemon, hell maybe even bacon or something).
Has any one had any success or tried anything like this before? I know @Wayne talks about flavor bending and the power of suggestion in a yt video, and I find this concept very interesting...one I would like to hone in on more with my mixing. Would greatly appreciate any input!