Umami Increases Consumer Acceptability,and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception

This study was undertaken to understand how consumers in the United States perceive umami‐rich products, specifically low sodium chicken noodle soup. Results suggest that the addition of monosodium l ‐glutamate (MSG) at a concentration of 0.1% to 0.5%, alone or in synergy with 5’‐ribonucleotides of inosine monophosphate (IMP) at 0.1% not only increases consumer acceptance but also positively impacts other aspects of consumer perception. Regardless of concentration of MSG and IMP, samples enhanced in umami compounds were perceived as more savory, flavorful, and less bland while providing a more homemade, fresh, and healthy wholesome taste than a control sample. From a functional and emotional benefit standpoint, when consuming umami‐rich samples, consumers reported feeling significantly higher general satisfaction (they felt more content, relaxed, satisfied, less disappointed, dissatisfied…) and heightened positive emotions (happy, excited, indulgent…) than under the control condition. The feeling of being healthy while consuming the dish was not compromised. Last, when asked how they would feel if serving the soup sample to their family or friends, consumers projected feeling more positively under the umami‐rich conditions (more happy, competent, loving, less dissatisfied or disappointed) compared to the control condition.