Consumer perceptions and other influencing factors about monosodium glutamate in the United States

Abstract

Monosodium glutamate (MSG) is a flavor enhancer commonly used in processed food products. However, its usage is controversial in the United States. This work aimed to understand the U.S. consumers’ perception about MSG and the factors influencing their attitudes. A survey questionnaire was developed based on a focus group study and then distributed in three geographical areas in the United States. Our results showed that U.S. consumers in general had a somewhat negative attitude toward MSG. Consumer's concern level about MSG was correlated with their risk and benefit perception about this ingredient. Information and natural food preference had a significant (p ≤ .05) positive contributions to risk perception. Consumers who had less negative feelings about chemicals tended to perceive more benefits from MSG. It was noticed that many respondents were confused about the differences between MSG and sodium chloride. Extracts from natural sources could be promising choices of MSG substitutes. Practical applications The survey created in this study threw light on understanding the U.S. consumers’ perception about monosodium glutamate (MSG). Findings from this work could be applied by food industry to better educate and communicate with consumers in terms of the issues related with MSG. In addition, with the knowledge of the factors driving consumer's perception, the food industry could use MSG substitutes and alternatives that meet the demands and satisfaction of today's consumer.

Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup

“…There were 14 features about chicken soup products that were tested (Appendix A). Majority of them were from claims of commercial products and from the results of our previous study [7]. Consumers were asked to answer three questions for each feature.…”

“…Theoretically, substances that are naturally rich in umami components have the potential to replace MSG in food products. Wang and Adhikari found that consumers preferred natural extracts such as yeast extract, mushroom extract, and tomato extract as MSG substitute in chicken soup products [7]. Yeast typically has around 7–12% of RNA content which makes it a good source to produce nucleotide-rich ingredients [8].…”

Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate

“…Our previous study surveyed 347 participants across the United States about their natural judgement of different types of MSG alternatives and their willingness to have them in chicken soup (Wang & Adhikari, ). Yeast extract and the extract of mushroom, tomato, and kelp were the top choices and then selected as potential categories of MSG alternative in this work.…”

“…Regardless of these benefits, using MSG in food products is controversial in western cultures. Wang and Adhikari () reported that U.S. consumers had a somewhat negative attitude toward MSG and about 60% of respondents indicated that they have either tried to avoid or limit MSG intake. To meet consumer demands, more and more food manufacturers are removing MSG from their products.…”

“…Therefore, ingredients rich in Glu and nucleotides are very likely to have the capability to enhance the sensory attributes of food products. Our previous study found that consumers prefer to have MSG replaced by extracts from natural sources that are rich in umami substances including mushroom extract, tomato extract, kelp extract, and yeast extract (Wang & Adhikari, ). Jo and Lee () investigated the sensory attributes of three commercial yeast extracts in water solution.…”