Reinforcement Effect of Umami Seasoning on Preferences for Cooked Dishes

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  • Tomoe Miki
    Department of Nutritional Faculty of Home Economic, Kyushu Women’s University
  • Toyama Kenji
    Department of Nutritional Sciences, Faculty of Health and Welfare, Seinan Jo Gakuin University

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  • うま味調味料添加による料理への嗜好性の増強効果
  • ウマミ チョウミリョウ テンカ ニ ヨル リョウリ エ ノ シコウセイ ノ ゾウキョウ コウカ

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The aim of this study was to identify the reinforcement effect of umami seasoning (monosodium glutamate) on preferences for cooked dishes. Twenty women in their twenties and thirty healthy middle-age women participated. From 0%, 0.25%, 0.5% and 1% umami seasoning concentrations, it was chosen 0% and two concentrations of umami seasoning to prepared twenty different dishes. Each dish was prepared without the 0% and the two umami seasoning concentrations. The women were then asked to rate the most palatable dishes according to the concentration of umami seasoning. The middle-aged women showed a significant preference for 7 dishes that were prepared with 0.5% umami seasoning and 1 dish prepared with 0.25%. The palatability did not change in those dishes prepared without umami seasoning (0%). The young women showed similar responses. These results suggest that depending on individual dishes, the palatability may be increased by adding umami seasoning.

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