A study published in the Journal of Food Science shows that umami ingredients may increase consumer acceptability of food and also enhance positive emotions without compromising the health perception of the item. The researchers specifically wanted to examine the umami ingredients monosodium l-glutamate (MSG) and 5’-ribonucleotides of inosine monophosphate (IMP) in a low sodium chicken noodle soup application.
The researchers prepared a total of six samples that differed in their concentration of IMP and MSG. Samples included two control samples (same formula), test 1 (0.1% MSG), test 2 (0.5% MSG), test 3 (0.1% IMP), and test 4 (0.1% IMP + 0.3% MSG). They recruited 119 females that were, for the most part, responsible for meal preparation in their household.
The researchers found that the addition of umami ingredients increased overall liking among the participants. All samples enhanced with either MSG, IMP, or a combination of IMP and MSG were significantly liked more than either of the two control samples. Within the umami-enhanced samples, test 4 (0.1% IMP + 0.3% MSG) was most liked overall, at parity with test 2 (0.5% MSG) and significantly more liked than test 1 (0.1% MSG) and test 3 (0.1% IMP).
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) and heightened positive emotions (happy, excited, indulgent) than under the control condition. The feeling of being healthy while consuming the dish was not compromised. 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.
The researchers concluded that “this study suggests that the use of umami compounds may help consumers better balance both the physical and emotional satisfaction that they derive from food without compromising the perception that one is engaging in a healthy behavior.”
