Effect of umami taste on pleasantness of low-salt soups during repeated testing

@article{Roininen1996EffectOU,
  title={Effect of umami taste on pleasantness of low-salt soups during repeated testing},
  author={Katariina Roininen and L. L{\"a}hteenm{\"a}ki and H. Tuorilla},
  journal={Physiology \& Behavior},
  year={1996},
  volume={60},
  pages={953-958}
}
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87 Citations
Highly Influential Citations
4
Background Citations
20
Methods Citations
3
Results Citations
2

87 Citations

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The results suggest that umami can compensate for the loss ofPalatability caused by salt reduction and that the addition of an appropriate amount of an umami substance can facilitate salt reduction from 0.9 to 0.3% without sacrificing palatability.
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The changes in the taste of the NaCl solution with the addition of umami substances (L-glutamates) were validated using a sensory evaluation test and quantitative analysis and the effects of four glutamates that have different counter-ions were compared.
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EFFECT OF YOGURT SWEETNESS ON SENSORY SPECIFIC SATIETY
The objective of this study was to determine if hedonically different sweetness levels in yogurt, determined by the ideal-relative rating methods, affected the consumption of yogurt in a sensory…
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References

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TLDR
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TLDR
Normotensive adults on low-sodium, weight-loss, and control diets recorded preferences and perceived saltiness for sodium chloride added to cream soup at intervals over 1 yr, findingMechanisms underlying preference changes, including physiological, behavioral, and context effects, may provide insights into maintenance of low-Sodium diets for treatment and prevention of hypertension.
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I don't like it; I never tried it: Effects of exposure on two-year-old children's food preferences
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