Cargando…
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the sam...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407611/ https://www.ncbi.nlm.nih.gov/pubmed/36010511 http://dx.doi.org/10.3390/foods11162512 |
_version_ | 1784774406309937152 |
---|---|
author | Chung, Yehji Yu, Daeung Kwak, Han Sub Park, Sung-Soo Shin, Eui-Cheol Lee, Youngseung |
author_facet | Chung, Yehji Yu, Daeung Kwak, Han Sub Park, Sung-Soo Shin, Eui-Cheol Lee, Youngseung |
author_sort | Chung, Yehji |
collection | PubMed |
description | Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food. |
format | Online Article Text |
id | pubmed-9407611 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94076112022-08-26 Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability Chung, Yehji Yu, Daeung Kwak, Han Sub Park, Sung-Soo Shin, Eui-Cheol Lee, Youngseung Foods Article Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food. MDPI 2022-08-19 /pmc/articles/PMC9407611/ /pubmed/36010511 http://dx.doi.org/10.3390/foods11162512 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Chung, Yehji Yu, Daeung Kwak, Han Sub Park, Sung-Soo Shin, Eui-Cheol Lee, Youngseung Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability |
title | Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability |
title_full | Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability |
title_fullStr | Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability |
title_full_unstemmed | Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability |
title_short | Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability |
title_sort | effect of monosodium glutamate on salt and sugar content reduction in cooked foods for the sensory characteristics and consumer acceptability |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407611/ https://www.ncbi.nlm.nih.gov/pubmed/36010511 http://dx.doi.org/10.3390/foods11162512 |
work_keys_str_mv | AT chungyehji effectofmonosodiumglutamateonsaltandsugarcontentreductionincookedfoodsforthesensorycharacteristicsandconsumeracceptability AT yudaeung effectofmonosodiumglutamateonsaltandsugarcontentreductionincookedfoodsforthesensorycharacteristicsandconsumeracceptability AT kwakhansub effectofmonosodiumglutamateonsaltandsugarcontentreductionincookedfoodsforthesensorycharacteristicsandconsumeracceptability AT parksungsoo effectofmonosodiumglutamateonsaltandsugarcontentreductionincookedfoodsforthesensorycharacteristicsandconsumeracceptability AT shineuicheol effectofmonosodiumglutamateonsaltandsugarcontentreductionincookedfoodsforthesensorycharacteristicsandconsumeracceptability AT leeyoungseung effectofmonosodiumglutamateonsaltandsugarcontentreductionincookedfoodsforthesensorycharacteristicsandconsumeracceptability |