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.

Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification.

Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste.

Physical activity-equivalent label reduces consumption of discretionary snack foods.

Objective: The present research aimed to investigate the impact of the physical activity calorie equivalent (PACE) front-of-pack label on consumption, prospective consumption and liking of familiar and unfamiliar discretionary snack foods.

Design: In a within-subject randomised design, participants tasted and rated liking (9-point hedonic scale) and prospective consumption (9-point category scale) of four different snack foods with four different labels (i.e.