UMAMI taste and the consumer perception

  • Gabriela Iordachescu Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
  • Gabriela Vlasceanu S.C. Hofigal Export-Import S.A.
  • Iulia Bleoanca Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
  • Corina Neagu Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
  • Anca Iordachescu IPSOS INTERACTIVE SERVICES
Keywords: Umami, monosodium glutamate, food consumer, food habits, pleasure of eating

Abstract

Umami the fifth basic taste is present in a lot of food products of vegetal and animal origin. The presence of this taste may be perceived or not, depending on the attitude towards food, on experience, age, the type of food usually consumed and other factors. The study was conducted to find out if consumers living in south and south-east of Romania function of their food habits can link the taste of some foods which contain umami components to this new taste. The age and the food habits are the most important factors which affect the umami taste perception.

Published
2008-11-17
How to Cite
Iordachescu, Gabriela, Gabriela Vlasceanu, Iulia Bleoanca, Corina Neagu, and Anca Iordachescu. 2008. “UMAMI Taste and the Consumer Perception”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 32 (November), 58-61. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3713.
Issue
Vol 32 (2008)
Section
Articles

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