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Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan—influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions

Food Science and Technology

Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan—influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions

H. Hayabuchi, R. Morita, et al.

Discover how monosodium L-glutamate (MSG) can elevate the palatability of low-salt soups! This groundbreaking study explores the effects of MSG on the perceived saltiness and taste satisfaction in a controlled taste test with 584 participants, conducted by Hitomi Hayabuchi and colleagues. The findings suggest MSG could be the secret to enjoying low-salt diets without sacrificing flavor.

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Playback language: English
Abstract
This study investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt soup solutions. 584 participants tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG. Saltiness increased with NaCl concentration, and MSG significantly enhanced saltiness at the 0.3% NaCl level. Palatability was higher for solutions with MSG, especially the 0.3% NaCl + MSG solution, which was twice as palatable as the 0.3% NaCl solution without MSG. These results suggest that umami can compensate for palatability loss due to salt reduction, allowing for a reduction from 0.9% to 0.3% NaCl without compromising palatability.
Publisher
Scientific Reports
Published On
Jan 29, 2020
Authors
Hitomi Hayabuchi, Rieko Morita, Masanori Ohta, Akiko Nanri, Hideki Matsumoto, Shoji Fujitani, Shintaro Yoshida, Sadayoshi Ito, Atsushi Sakima, Hiroyuki Takase, Miho Kusaka, Takuya Tsuchihashi
Tags
monosodium glutamate
low-salt soup
palatability
saltiness
taste enhancement
NaCl
umami
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