AbstractRoasted macadamia (Macadamia integrifoliaStorey) nuts were salted at various levels up to 19 g kg−1and presented to a taste panel. The results showed that the assessors could be divided into 'salt dislikers', to whom perceived quality decreased linearly with increase in salt content, and 'salt likers', to whom perceived quality increased as the salt content increased. It follows that the nuts can be produced to suit these two market segments separately, or else a single lightly salted compromise product can be offered to both group