Umami and kokumi: The role of MSG and nucleotide-based seasonings in Doenjang soup

This study examined the impact of different seasonings on the kokumi perception of doenjang soup among consumers. A total of 113 participants completed a consumer acceptance test that included liking assessments and Check-All-That-Apply (CATA) questions to evaluate sensory attributes. Five variations of doenjang soup were tested: an unseasoned control (S1), and samples containing 1 % monosodium glutamate (MSG, S2), 1 % disodium 5′-inosinate (IMP, S3), 1 % disodium 5′-guanylate (GMP, S4), and 1 % disodium 5′-ribonucleotide (S5). Results indicated that the unseasoned soup (S1) received the lowest liking scores across all attributes (p < 0.05). Sensory profiles varied based on seasoning type, with nucleotide-based seasonings (S3-S5) exhibiting similar characteristics, whereas MSG (S2) induced more distinct sensory effects. Positive drivers of kokumi perception included umami, soy sauce aroma, and a smooth mouthfeel, while sourness and tartness had a negative impact. The addition of seasonings significantly enhanced umami and kokumi characteristics, with MSG showing the most pronounced effect on kokumi perception compared to nucleotide-based seasonings.