UMAMI TASTE PREFERENCE (MONOSODIC GLUTAMATE) IN MEXICAN SCHOLAR CHILDREN

• Published in: Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1298
• Main Authors: Tinoco-Mar, Briscia Anaid, Miramontes, Elia Herminia Valdés, Virgen-Carrillo, Carmen Alejandrina, Sánchez-Murguía, Tania Paola
• Format: Article
• Language: English
• Subjects: Allergies; Brain; Children; Children & youth; Commercialization; Diet; Flavor; Flavors; Food additives; Food preferences; Habituation; Habituation (learning); Mental depression; Monosodium glutamate; Nutrition; Palatability; Population (statistical); Receptors; Satiety; Sensory evaluation; Side effects; Sodium glutamate; Statistical analysis; Taste; Umami; Variance analysis
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000480486

Background and objectives: Taste is a predictor of food choice. Umami taste is found naturally in food, but monosodium glutamate (MSG) is the main stimulant of umami taste in food. The addition of MSG to food has been popularized being one of the most used and commercialized food additives increases palatability, sensorial qualities and product preference. MSG has specific brain receptors, which block satiety signaling of the consumer, which may contribute to an increase in obesity. In addition, the use of MSG has been associated with adverse side effects such as depression, cardiac arrhythmias and allergies. Research has shown that the taste of MSG is preferred by the entire population, regardless of age, worldwide. The aim of this work was to determine the preference for the umami taste (MSG) in Mexican children. Methods: 120 children (8-11 years) participated, both sexes. The preference for the umami flavor was determined by two sensory evaluation tests: forced double-choice test (2AFC) and analogue visual scale (VAS) range of (0-10), for two types of cracking one with 0.1% MSG added and another without adding. Statistical analysis was performed by an ANOVA and Chi2 test to determine the preference for a cracking with MSG added or not added. Results: It was determined by VAS that the umami flavor cracker is not rated as preferred by children with a recovery range of 0-3.5 points on the scale; the mean was 2.75 ± .50. 88% of children prefer cracking without added MSG, statistically significant difference. There were no differences by gender or age. The results obtained by 2AFC and VAS are similar to each other. Conclusions: The children who participated in this study prefer a cracking without the addition of MSG and it was determined that the preference for a food with added MSG is low. it should be avoided adding MSG in food because of the adverse effects that its consumption contracts. In Mexico, although some of the industrialized products are highly consumed and contain MSG, children have not generated a taste for the use of this ingredient, so habituation to MSG has not achieved a good percentage of acceptance.