Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference

Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference

Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate...

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Bibliographic Details
Main Authors: Rieko Morita, Masanori Ohta, Yoko Umeki, Akiko Nanri, Takuya Tsuchihashi, Hitomi Hayabuchi
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Nutrients
Subjects:
salt reduction
umami
palatability
taste preference
generation
regional difference
Online Access:https://www.mdpi.com/2072-6643/13/2/577

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