Original paper
Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste.
Abstract
In the Western world, consumers have only recently learned to discriminate the Umami taste, although they have enjoyed its contribution to the palatability of traditional dishes for centuries. The flavor enhancing properties of MSG have been scientifically investigated in European subjects. By adding MSG to such foods as soups, their content in sodium can be decreased without altering palatability, thus favoring a net decrease in sodium intake....
Paper Details
Title
Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste.
Published Date
Jan 1, 2008
Journal
Volume
17 Suppl 1
Pages
376 - 9
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Notes
History