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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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