The objective of this study was to investigate the effects of monosodium glutamate (MSG) on the sensory attributes and acceptability of beef and radish soup (Korean soegogi-muguk). A total of 200 consumers were used to evaluate samples containing various sodium (0.35∼0.50%) and MSG concentrations (0.01, 0.04, 0.16%). Consumer preference was assessed using a 9-point-hedonic scale while they were asked to check whether terms from a list applied to describe the sample and rate the intensity. Overall, the intensity of sweetness, saltiness, umami, and beef taste of samples increased with the addition of MSG while bitterness was suppressed. When 0.16% MSG was added to a sample with 0.35% salt that showed the lowest liking value, the acceptability was highest among samples tested. These findings indicated that it was possible to reduce sodium intake by 19% in beef-radish soup by adding MSG. In addition, the sample with 0.35% salt in the presence of 0.04% MSG was two times sweeter than the sample with 0.50% salt, suggesting that MSG exhibited a positive effect on sweetness of beef and radish soup. Overall, these results will benefit researchers who want to know the optimal level of MSG to reduce the amount of sodium or sugar used in beef and radish soup.

Keywords: monosodium glutamate, beef and radish soup, sensory attributes, acceptability, RATA (rate-all-that-apply)