Abstract
The aim of this study was to identify the reinforcement effect of umami seasoning (monosodium glutamate) on preferences for cooked dishes. Twenty women in their twenties and thirty healthy middle-age women participated. From 0%, 0.25%, 0.5% and 1% umami seasoning concentrations, it was chosen 0% and two concentrations of umami seasoning to prepared twenty different dishes. Each dish was prepared without the 0% and the two umami seasoning concentrations. The women were then asked to rate the most palatable dishes according to the concentration of umami seasoning. The middle-aged women showed a significant preference for 7 dishes that were prepared with 0.5% umami seasoning and 1 dish prepared with 0.25%. The palatability did not change in those dishes prepared without umami seasoning (0%). The young women showed similar responses. These results suggest that depending on individual dishes, the palatability may be increased by adding umami seasoning.
