Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths.

This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.