Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG?
Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG?
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DOI：
10.1006/appe.2002.0492
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发表时间：
2002-08-01
期刊：
影响因子：
5.4
通讯作者：
Young, A
中科院分区：
文献类型：
--
作者：
Prescott, J;Young, A
最近，人们对味精（MSG）对健康的不良影响感到担忧，对此的回应包括在产品上使用显著的标签，例如“不添加味精”。标签信息已被证明可以产生对食品感官特性和可接受性的期望，并影响对产品的评估。为了评估有关味精含量信息的影响，受试者评估了添加（味精+）和不添加（味精-）的蔬菜汤的咸度、丰富度、自然味道和喜爱程度。他们对味精的态度进行了评估，发现普遍是负面的。受试者在三种信息条件下品尝了这两种汤，并以配料表的形式呈现：含添加味精、不含添加味精、或没有提到味精。添加味精后，人们的喜好和感官特性发生了预期的变化，但没有发现信息的影响。第二个实验对添加味精的信息进行了更明显的操作，并使用了两种汤味来减少味精+和味精-汤之间的明显差异。同样，没有信息的影响。这些数据表明，在品尝过程中评估产品时，感官特性比信息更重要，即使信息与信念和态度高度相关。(C) 2002 Elsevier Science Ltd.版权所有。
Responses to recent concerns about perceived adverse health effects of monosodium glutamate (MSG) have included using prominent labels, e.g., "No added MSG", on products. Label information has been shown to create expectations for a food's sensory properties and acceptability, and influence evaluations of the product. To assess the impact of information about MSG content, subjects evaluated saltiness, richness, natural taste of, and liking for, vegetable soups with (MSG+) and without (MSG-) added MSG. Their attitudes to MSG were evaluated and found to be generally negative. Subjects tasted both soups under three information conditions, presented as an ingredient list: contains added MSG, does not contain added MSG, or no mention of MSG. The expected changes in liking and sensory properties due to added MSG were found, but there were no effects of information. A second experiment used a more obvious manipulation of information on added MSG content, as well as two soup flavors to reduce the obvious differences between the MSG+ and MSG- soups. Again, there were no effects of information. These data suggest that sensory properties are weighted more than information when products are evaluated during tasting, even when the information is highly relevant to beliefs and attitudes. (C) 2002 Elsevier Science Ltd. All rights reserved.