Consumer insight into the monosodium glutamate

• Autor(a) principal: Marques, Caroline
• Data de Publicação: 2018
• Outros Autores: Reis, Amália, Moura, Cristiane, Bonadimann, Fátima Soares, Mitterer-Daltoé, Marina Leite
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Acta scientiarum. Technology (Online)
• DOI: 10.4025/actascitechnol.v40i1.30838
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/30838
• topic: basic tastes; sensory analysis; enhancer; salt; umami; sodium.; 5.07.02.00-9

 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.