Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup

The addition of umami substances can reduce the sodium content of foods by enhancing their umami, kokumi, and the overall liking for foods. The objective of this study was to determine the effects of the type of flavoring ingredient added to doenjang soup on consumer liking and perceptions of kokumi. Doenjang soup was evaluated without additives and with monosodium glutamate, glycine, and disodium succinate. Consumer acceptance testing revealed (N = 113) that doenjang soup with MSG was the most accepted for all taste-related attributes, including kokumi. Consumers' perceived sensory characteristics differed according to the additives, and doenjang soups with MSG were perceived to possess high gu-soo, kokumi, and umami tastes. The doenjang soup with glycine and disodium succinate was not well accepted by consumers, suggesting these ingredients may require optimization to enhance umami and kokumi perceptions compared to MSG.