Seung-Hyun Lee

3 days ago | onlinelibrary.wiley.com | Seung-Hyun Lee |Ji-Sun Hwang |Mina Kim

This study provides practical insight into the use of umami substances to enhance the sensory quality of traditional Korean fermented foods. The findings demonstrate that monosodium glutamate (MSG) significantly improves consumer perception of kokumi and overall liking in doenjang soup, without increasing salt content. Food developers may consider MSG as an effective flavor enhancer to improve the palatability of fermented products while supporting sodium reduction strategies.