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Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup

Department of Food Science and Technology, University of Georgia-Griffin Campus, 1109 Experiment Street, Griffin, GA 30223, USA
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Foods 2019, 8(2), 71; https://doi.org/10.3390/foods8020071
Received: 16 December 2018 / Revised: 12 February 2019 / Accepted: 12 February 2019 / Published: 14 February 2019
(This article belongs to the Special Issue Analysis of Sensory Properties in Foods)
Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrate: TC) on clear chicken soup with 0.4% sodium chloride (salt) by comparing sensory attributes and consumer acceptability among each other, and to a chicken soup sample containing 0.5% salt (Salt 0.5%). The soup with 0.4% salt without enhancers was designated as the control. Corresponding list of ingredients was also presented to consumers to study the effects on consumer expectations about chicken soup products. Our results showed that MSG and its substitutes significantly (P < 0.05) enhanced the sensory properties of chicken soup. These flavor enhancers also achieved statistically same or stronger improvement in overall flavor, meaty flavor, chicken flavor and umami taste when compared to Salt 0.5% sample. Consumers significantly preferred MSG 0.1%, YE 0.025%, and Salt 0.5% samples than others. Compared to MC and TC samples, less consumers perceived MSG and YE samples as “free of artificial” and “natural” with lower consumption interest. Claims about artificial/natural ingredients were attractive selling points for chicken soups, but good sensory appealing was the most important attribute linearly affecting consumer satisfactions. View Full-Text
Keywords: monosodium glutamate (MSG); MSG substitutes; food label; chicken soup monosodium glutamate (MSG); MSG substitutes; food label; chicken soup
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MDPI and ACS Style

Wang, S.; Zhang, S.; Adhikari, K. Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup. Foods 2019, 8, 71. https://doi.org/10.3390/foods8020071

AMA Style

Wang S, Zhang S, Adhikari K. Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup. Foods. 2019; 8(2):71. https://doi.org/10.3390/foods8020071

Chicago/Turabian Style

Wang, Shangci, Shaokang Zhang, and Koushik Adhikari. 2019. "Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup" Foods 8, no. 2: 71. https://doi.org/10.3390/foods8020071

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