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Most of the theories I know of, and my comments about them are in : beliefs.
Including the atomic theory. And a few others, including burping batteries.
I never saw this as a theory, but when I mentioned it to a couple people it was referred to as a theory. And I guess it is.
Untested, but a theory.
I'll describe how I came to this idea. But I'm not going to think about what to test or how specifically, other than standard double-blind experimenting. And it would probably take testing a huge array of things, especially of different textures and compositions.
This idea came about when I was young and living with my parents. The u.s.a. was on a sort getting healthy kick, and so marketing was jumping on "lower sodium" everywhere.
Now, canned green beans are loaded with salt normally in the u.s.a.. So then lower sodium on a product with already way too much. I can't say I remember noticing a difference. But the thing is that for whatever reason, I had always been salting my beans. After we switched to "low sodium", my habit remained the same. And I can say I definitely remember that is how it was. So, if after switching I didn't end up noticeably putting more salt on lower sodium beans, that makes me wonder if the salty taste was basically what I added, not the cannery.