title: Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception.
abstract: This study was undertaken to understand how consumers in the United States perceive umami-rich products, specifically low sodium chicken noodle soup. Results suggest that the addition of monosodium l-glutamate (MSG) at a concentration of 0.1% to 0.5%, alone or in synergy with 5'-ribonucleotides of inosine monophosphate (IMP) at 0.1% not only increases consumer acceptance but also positively impacts other aspects of consumer perception. Regardless of concentration of MSG and IMP, samples enhanced in umami compounds were perceived as more savory, flavorful, and less bland while providing a more homemade, fresh, and healthy wholesome taste than a control sample. From a functional and emotional benefit standpoint, when consuming umami-rich samples, consumers reported feeling significantly higher general satisfaction (they felt more content, relaxed, satisfied, less disappointed, dissatisfied…) and heightened positive emotions (happy, excited, indulgent…) than under the control condition. The feeling of being healthy while consuming the dish was not compromised. Last, when asked how they would feel if serving the soup sample to their family or friends, consumers projected feeling more positively under the umami-rich conditions (more happy, competent, loving, less dissatisfied or disappointed) compared to the control condition.
authors.affiliation: Ajinomoto Ajinomoto North America, Inc, 400 Kelby Street, Fort Lee, N.J., 07024, U.S.A.
authors.forename: Takashi
authors.initials: T
authors.lastname: Miyaki
authors.affiliation: Sensory Spectrum, 554 Central Avenue, New Providence, N.J., 07974, U.S.A.
authors.forename: Annlyse
authors.initials: A
authors.lastname: Retiveau-Krogmann
authors.affiliation: Sensory Spectrum, 554 Central Avenue, New Providence, N.J., 07974, U.S.A.
authors.forename: Erin
authors.initials: E
authors.lastname: Byrnes
authors.affiliation: Ajinomoto Ajinomoto North America, Inc, 400 Kelby Street, Fort Lee, N.J., 07024, U.S.A.
authors.forename: Shunji
authors.initials: S
authors.lastname: Takehana
mesh_terms: D000293:Adolescent; D000328:Adult; D003258:Consumer Behavior; D004644:Emotions; D005260:Female; D005421:Flavoring Agents; D005511:Food Handling; D006262:Health; D006801:Humans; D007291:Inosine Monophosphate; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D012970:Sodium Glutamate; D013649:Taste; D055697:Taste Perception; D014481:United States; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D007291:Inosine Monophosphate; D012970:Sodium Glutamate
keywords: consumer testing; emotions; health perception; sensory perception; umami