<b>Consumer insight into the monosodium glutamate

Autores

  • Caroline Marques Universidade Federal de Tecnologia
  • Amália Reis Universidade Federal de Tecnologia
  • Cristiane Moura Universidade Federal de Tecnologia
  • Fátima Soares Bonadimann Universidade Federal de Tecnologia
  • Marina Leite Mitterer-Daltoé Universidade Federal de Tecnologia

DOI:

https://doi.org/10.4025/actascitechnol.v40i1.30838

Palavras-chave:

basic tastes, sensory analysis, enhancer, salt, umami, sodium.

Resumo

 

The fifth basic taste called `umami´ was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being an important option for reducing sodium intake by the population. This study evaluated the holistic perception of consumers about the MSG through the modern sensory techniques Word Association and Cata (Check All That Apply). Also a paired comparison was applied to define the consumers´ gustatory perception. Two stimuli were applied on Word Association, one using the trademark Sazón/Ajinomoto and another containing only monosodium glutamate. In general, consumers associated MSG with salt, seasoning, meal and tasty. Age and stimuli caused different effects on the associations. Health-related terms were more related to older consumers. Cata results revealed the knowledge and consumption habits regarding MSG 79% of consumers perceived the umami flavor on the paired comparison. 

 

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Publicado

2018-01-01

Como Citar

Marques, C., Reis, A., Moura, C., Bonadimann, F. S., & Mitterer-Daltoé, M. L. (2018). <b>Consumer insight into the monosodium glutamate. Acta Scientiarum. Technology, 40(1), e30838. https://doi.org/10.4025/actascitechnol.v40i1.30838

Edição

Seção

Ciência, Tecnologia de Alimentos e Engenharia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

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