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. 2019 Feb 14;8(2):71.
doi: 10.3390/foods8020071.

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

Shangci Wang  1 , Shaokang Zhang  2 , Koushik Adhikari  3
Affiliations

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

Shangci Wang et al. Foods. .

Abstract

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.

Keywords: MSG substitutes; chicken soup; food label; monosodium glutamate (MSG).

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Mean consumer liking scores for chicken soups. MC, mushroom concentrate; MSG, monosodium glutamate; TC, tomato concentrate; YE, yeast extract.
Figure 2
Figure 2
Distribution of consumer JAR scores for sensory attributes of chicken soups: (a) Color; (b) Overall flavor; (c) Salty taste; (d) Savory taste.
Figure 3
Figure 3
Kano classifications for 14 features about chicken soup products with averaged importance for each attribute indicated by size and color of the bubble.
See this image and copyright information in PMC

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