Umami boosts likeability; Effect of eating on tasting sessions

Umami boosts likeability of low-sodium foods
Adding umami elements such as monosodium glutamate (MSG) to low-sodium dishes can increase consumer acceptance, according to a recent Journal of Food Sciencestudy.

In the study, researchers asked tasters to consume low-sodium chicken noodle soup enhanced with MSG at a concentration of 0.1% to 0.5% alone or in synergy with 5’-ribonucleotides of inosine monophosphate (IMP) at 0.1%. Regardless of concentration, umami-containing soups were perceived …