{"title":"Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup","authors":"Seung-Hyun Lee, Ji-sun Hwang, Mina K. Kim","doi":"10.1111/joss.70052","DOIUrl":null,"url":null,"abstract":"<p>The addition of umami substances can reduce the sodium content of foods by enhancing their umami, kokumi, and the overall liking for foods. The objective of this study was to determine the effects of the type of flavoring ingredient added to <i>doenjang</i> soup on consumer liking and perceptions of kokumi. <i>Doenjang</i> soup was evaluated without additives and with monosodium glutamate, glycine, and disodium succinate. Consumer acceptance testing revealed (<i>N</i> = 113) that <i>doenjang</i> soup with MSG was the most accepted for all taste-related attributes, including kokumi. Consumers' perceived sensory characteristics differed according to the additives, and <i>doenjang</i> soups with MSG were perceived to possess high <i>gu-soo</i>, kokumi, and umami tastes. The <i>doenjang</i> soup with glycine and disodium succinate was not well accepted by consumers, suggesting these ingredients may require optimization to enhance umami and kokumi perceptions compared to MSG.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70052","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.70052","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The addition of umami substances can reduce the sodium content of foods by enhancing their umami, kokumi, and the overall liking for foods. The objective of this study was to determine the effects of the type of flavoring ingredient added to doenjang soup on consumer liking and perceptions of kokumi. Doenjang soup was evaluated without additives and with monosodium glutamate, glycine, and disodium succinate. Consumer acceptance testing revealed (N = 113) that doenjang soup with MSG was the most accepted for all taste-related attributes, including kokumi. Consumers' perceived sensory characteristics differed according to the additives, and doenjang soups with MSG were perceived to possess high gu-soo, kokumi, and umami tastes. The doenjang soup with glycine and disodium succinate was not well accepted by consumers, suggesting these ingredients may require optimization to enhance umami and kokumi perceptions compared to MSG.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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