ArticleJournal of food science2020
The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods.
Article in Journal of food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 36 citations in OpenAlex.
- Taste Modulation by Umami Compounds: Mechanisms, Sensor-Based Evaluation, and Pharmaceutical Applications in Bitterness Suppression.Sensors (Basel, Switzerland) · 2026Review
- Development of Reduced-Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties.Journal of food science · 2026Article
- Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.Foods (Basel, Switzerland) · 2026Article
- Discrepancy Between the Ability of Wine Experts and Consumers in Identifying Grape Smoke Exposure in Different Wine Matrices in California.Journal of food science · 2025Article
- Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention.Food science & nutrition · 2025Article
- A convenience sample based market survey of the food additive monosodium glutamate (MSG) in processed foods in Malaysia.Journal of nutritional science · 2025Observational
- A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria.Foods (Basel, Switzerland) · 2024Article
- Understanding knowledge, attitudes and behaviours related to dietary sodium intake in a multi-ethnic population in Singapore.Public health nutrition · 2023Article
- Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey.Food science & nutrition · 2023Article
- The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi.NPJ science of food · 2023Review
- Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People's Salt Consumption.Foods (Basel, Switzerland) · 2022Review
- Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.Foods (Basel, Switzerland) · 2021Review
- Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
We tested the hypothesis that reduced-salt versions of four "better-for-you" dishes enhanced with monosodium glutamate (MSG) through a "Salt Flip" in an amount that still substantially reduced total sodium matched the consumer acceptance of normal-salt versions. Three versions each-standard recipe with normal salt, reduced salt, and reduced salt with MSG, of four dishes-roasted vegetables (RV), quinoa bowl (QB), savory yogurt dip (SD), and pork cauliflower fried rice (CR) were evaluated by 163 consumers for overall liking and liking of appearance, flavor, and texture/mouthfeel on the nine-point hedonic scale, preference, adequacy of flavor, saltiness, and aftertaste on just-about-right (JAR) scales, likeliness to order, and sensory characteristics by check-all-that-apply. For each dish, the MSG recipe was liked the same (or significantly more for SD, P < 0.05) than the standard recipe, and better than the reduced salt recipe for QB and CR. The same was true of likeliness to order. MSG recipes of QB and SD were significantly preferred to the standard recipes, with no difference for RV and CR. MSG recipes were consistently described as "delicious," "flavorful," and "balanced." Penalty-lift analysis showed that "delicious," "flavorful," "balanced," "fresh," and "savory"; and "bland," "rancid," and "bitter," were positive and negative drivers of liking, respectively. Two of three uncovered preference clusters, accounting for 68% of consumers, consistently liked MSG recipes, and the same or more so than standard recipes. We conclude that MSG can successfully be used to mitigate salt and sodium reduction without compromising consumer acceptance of better-for-you foods. PRACTICAL APPLICATION: The Salt Flip offers a promising dietary sodium reduction strategy through the addition of monosodium glutamate (MSG) to reduced-salt, savory, better-for-you foods that does not compromise consumer acceptance of their sensory profile.
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Registered trials
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