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={K. Roininen and L. L{\"a}hteenm{\"a}ki and H. Tuorilla},
  journal={Physiology \& Behavior},
  year={1996},
  volume={60},
  pages={953-958}
}
In the present study the effects of the umami substances, monosodium glutamate (0.2%) and 5'-ribonucleotides (0.05%), on the acceptance of low-salt soups in two groups of subjects, one with low-salt (n = 21) and the other with high-salt (n = 23) preferences were assessed. The groups were presented with soups containing 0.3% sodium chloride (low-salt group) and 0.5% sodium chloride (high-salt group). The subjects three times consumed leek-potato or minestrone soup with umami and three times the… Expand
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