Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG?

Consumer reaction to information on food additives: Evidence from an eating experiment and a field survey

“…Third, in the experiment, information about flavor has the greatest effect on the choice of a ham sandwich with sodium nitrite. This evidence supports the result of Prescott and Young (2002), that the effect of sensory properties is stronger than other information if tasting is conducted. In addition, in the survey, the result that health risk information plays the most important role in influencing ham sandwich selection also supports the evidence found in several previous studies (e.g., Shogren et al, 1994;Fox et al, 2002;Hayes et al, 2002).…”

No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

“…Schiffman (1998) found that 0.3Á1.0% MSG improved acceptability in a number of foods among malnourished elderly people, and Prescott and Young (2002) improved liking of vegetable soup using 0.8% MSG among participants aged 20Á68 years. On the other hand, there are studies that find similar results to ours.…”

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

“…Information, which can range from a concise product label to a full, detailed description of a product, may induce positive or negative expectations for a food product, leading to a change in food acceptance (Jaeger & MacFie, 2001;Prescott & Young, 2002). Studies have found that the impact of information varies depending on the content of the information (Jaeger & MacFie, 2001), the novelty (Cardello, Maller, Masor, Dubose, & Edelman, 1985) or cultural context of the product (Zellner, Stewart, Rozin, & Brown, 1988), and consumer attitudes (Kähkönen, Tuorila, & Rita, 1996).…”