Influence of glutamic acid or its salts on the sensory characteristics of a chicken broth: reduction of sodium intake

Daget, N.; Guion, P.

doi:10.1016/0950-3293(89)90012-8

Cited by 12 publications

(12 citation statements)

References 2 publications

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“…These results provide support for the effect of MSG on food palatability [29][30][31][32][33][34][35][36][39][40][41]. In previous studies investigating the interaction of NaCl and umami (MSG or CDG) in different types of soups, it was shown that the addition of umami allows considerable salt reductions in soup without affecting the pleasantness, saltiness, or taste intensity [29][30][31][32][33][34][35].…”

Section: Discussionsupporting

confidence: 64%

“…Carter et al suggested that CDG could partly replace NaCl and that chicken broth with 0.17% CDG and 0.85% NaCl had high likeability and pleasantness ratings [34]. These previous studies used much more complex soups that contained ingredients such as spices, dried bonito, chicken extract, pumpkin, mushroom, lentil, leek-potato, various vegetables [29][30][31][32][33][34][35], and other foods (beef jelly, spinach) [36]. These ingredients should be considered to affect the perception of taste, intensity of saltiness and palatability of the soup or food.…”

Section: Discussionmentioning

confidence: 99%

“…Consequently, it is essential to find an appropriate compound to enhance palatability and determine its optimum levels to compensate for the palatability loss caused by salt reduction [1]. The addition of an umami substance (monosodium L-glutamate (MSG) or calcium diglutamate (CDG)) has made it possible to lower the NaCl concentration without sacrificing the pleasantness, saltiness, or taste intensity of soups [29][30][31][32][33][34][35][36]. In Japan, miso soup is an ordinary food item in the daily diet, and Takimoto et al suggested that miso, or fermented soybean paste, is a prominent contributor to reducing daily salt intake [37].…”

Section: Introductionmentioning

confidence: 99%

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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

et al. 2020

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Sodium reduction is an important public health goal. Individual and population approaches are necessary for reducing the sodium content of processed foods and meals. The aim of the present study is to affirm the effect of monosodium L-glutamate (MSG), an umami substance, on the saltiness or palatability of low-salt solutions and to explore the preferred salt concentration in soup. Five hundred and eighty-four healthy participants from nineteen regions in Japan tasted 0.3, 0.6, and 0.9% NaCl solutions with or without 0.3% MSG. Evaluations of saltiness and palatability for each solution were conducted using a visual analog scale in a double-blinded randomized manner. Saltiness gradually increased depending on the concentration of NaCl. The saltiness of the 0.3% NaCl solution with MSG was rated significantly higher than that without MSG. The palatability ratings were higher for the solutions with MSG than for those without MSG for all NaCl concentrations. In particular, the palatability rating of the 0.3% NaCl solution with MSG was twice as high as that without MSG and was significantly higher than that of the other five test solutions. Furthermore, these results were observed to be approximately the same, irrespective of sex, age, region, etc. Salt reduction is believed to result in a loss of palatability. However, our results suggest that umami can compensate for the loss of palatability caused by salt reduction and that the addition of an appropriate amount of an umami substance can facilitate salt reduction from 0.9 to 0.3% without sacrificing palatability.

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Section: Discussionsupporting

confidence: 64%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2020

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“…Laboratory-based sensory studies have shown that monosodium glutamate (MSG) can potentiate the perceived savoriness of broths and improve hedonic response overall (Daget & Guion, 1989;Okiyama & Beauchamp, 1998;Roininen et al, 1996;Yamaguchi & Takahashi, 1984).…”

Section: Introductionmentioning

confidence: 99%

The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste

Carter¹,

Monsivais²,

Drewnowski³

2011

Food Quality and Preference

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“…In another study, umami compounds were important for the characteristic flavor of fish, crab, clam, and other seafoods [10,11]. Thus, because umami compounds intensify flavor, Glu salts are sometimes used for compensation for the bland taste of salt-reduced foods [12][13][14][15][16][17][18]. Several reports showed that salt content could be reduced by as much as 30% by using MSG, though it contains Na (0.12 g Na/1 g MSG: cf.…”

Section: Umami Taste In Foods For the Elderlymentioning

confidence: 99%

Umami Taste in Japanese Traditional Miso Soup for the Elderly

Kawai¹

2013

J Nutr Food Sci

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Elderly people often suffer from taste disorder, with subsequent appetite loss. A reduction in umami-taste sensitivity is strongly related to appetite loss. Under these circumstances, how is umami taste considered and applied to foods for the elderly in Japan? In this study, we measured the concentration of L-glutamate (a typical umami amino acid) in 658 different miso soups served in 220 institutions for the elderly in Japan. Miso soup is a popular Japanese savory soup made with soup stock (dashi) and fermented soybean paste (miso), both of which are abundant in umami substances. The concentration of L-glutamate in the miso soups was the highest among the measured amino acids (Av ± SD: 156.3 ± 101.3 mg/100 g) with a very large range (15.7-697 mg/100 g, CV: 64.8%). We also measured the sodium concentration in the same miso soups (Av ± SD: 328.5 ± 70.1 mg/100 g) and found that it is controlled in a narrow range (CV: 21%). We should further investigate whether these concentrations are preferred by the elderly, for the improvement of their appetite and nutritional status.

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Influence of glutamic acid or its salts on the sensory characteristics of a chicken broth: reduction of sodium intake

Cited by 12 publications

References 2 publications

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

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

The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste

Umami Taste in Japanese Traditional Miso Soup for the Elderly

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