Umami Taste Intensity and Meal Intake (OptUmami)

The Effect of High Versus Low Versus Ideal Umami Taste Intensity Based on Individual Palatability Ratings in a Risotto Mixed Meal on ad Libitum Meal Intake

Sweet and salty tastes can influence food intake. Increased intensity of these tastes has been shown to decrease food intake and increase satiation compared to the less intense taste, independent of palatability. Umami taste intensity has been shown to reduce subsequent food intake, especially when paired with protein content in foods. Taste can be related with nutrient content of the diet, with sweet foods having carbohydrates, salty foods containing sodium, and umami foods containing protein.

However, no study has yet investigated the impact of umami and food intake, using the approach of similar palatability and differing taste intensity levels. Given its relationship with nutrient signaling, it is important to explore the relationship between umami intensity and satiation. Therefore, this study aims to compare ad libitum food intake of two levels with similar palatability and differing umami taste intensities (high and low) to food intake from a meal with optimum taste intensity.

Study population 40-50 healthy, normal weight participants from Wageningen and surroundings will be included. Previous studies have applied this method in sweet and salty tastes with 15-59 participants.

Test session 1: Hedonic mapping Determine individual's most preferred level of umami taste in 6 risotto samples, using pairwise staircase comparison. Samples will contain a fixed level of salt (0.2 w/w%), and MSG concentrations ranging from 0.2-2.1 w/w%. Per individual, The optimal tasting MSG intensity will be selected based on forced choice.

Test session 2, 3 and 4: ad libitum risotto lunch meals In a randomized cross-over design, participants will receive the optimum, high and low MSG risotto. The following will be measured:

• Test meal consumption (primary outcome);
• Meal liking after one bite;
• Water consumption;
• Absolute taste intensity ratings of the meal;
• Relative taste intensity ratings of the meal;
• Habitual dietary taste exposure (tasteFFQ).

Study procedures Subjects will be provided with a standardized breakfast and to not consume anything between breakfast and lunch session. This will be validated upon arrival to the lunch meal. They will also be asked to refrain from eating for one hour after the test session. Participants will be asked to fill in the tasteFFQ, to investigate the link between dietary taste patterns and hedonic umami taste ratings.

Data analysis Data will be analyzed using Rstudio. First, normality will be assessed, and data will be normalized if needed. Difference in food intake in grams between the three intensities will be compared using ANOVA. A post-hoc test will be applied if statistical outcomes are significant. Categorical variables will be compared using Chi-square test.

Study Overview

• Status: Completed
• Conditions: Food Intake Regulation; Taste Sensitivity; Palatability; Hedonic Function; Umami Taste Perception
• Intervention / Treatment: Other: Hedonic mapping; Other: Ad libitum risotto test meal

• Study Type: Interventional
• Enrollment (Actual): 47
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Netherlands
  • Gelderland
    • Wageningen, Gelderland, Netherlands
      • Department of Human Nutrition, Wageningen University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• Self-reported healthy;
• BMI between 18.5 and 25 kg/m2;
• Age between 18 and 55 years old;
• Able to visit the research facilities on the Wageningen campus for hedonic mapping (once) and for the risotto lunch meal (three times);
• Able to provide informed consent.

Exclusion Criteria:

• Diagnosed with smell- or taste disorder(s);
• Use of medication that could influence taste ability and/or food intake behaviour;
• Food allergy or intolerance to any of the ingredients used in the ad libitum test meal;
• Consumption of more than 14 (women) or 21 (men) glasses of alcohol per week;
• Student or personnel of the Health Research Unit at Wageningen University

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Low umami taste intensity; The low umami intensity meal will have a taste intensity corresponding with a lower than ideal than the MSG concentration in the sample that came out as 'winner' by forced choice during the first test session in which umami taste preferences per individual will be assessed by hedonic mapping (PCA). The palatability ratings of the lower than ideal will correspond to the palatability ratings of the higher than ideal condition.	Other: Hedonic mapping; During the first session, participants will be presented with 2 risotto samples simultaneously, differing in MSG content and thus umami taste intensity, by PCA. First, samples will be presented in ascending concentration, with the best rated sample (forced choice) from the previous round, and the next concentration. This will be replicated in descending order. Based on these individual outcomes, umami taste intensities of the ad libitum test meals will be calculated per participant.; Other: Ad libitum risotto test meal; During the ad libitum test meal, participants will be presented with 1200 grams of risotto with either high-, low-, or optimum umami taste intensity.
Experimental: Ideal umami taste intensity; The ideal umami intensity meal will have a taste intensity corresponding with the MSG concentration in the sample that came out as 'winner' by forced choice during the first test session in which umami taste preferences per individual will be assessed by hedonic mapping (PCA).	Other: Hedonic mapping; During the first session, participants will be presented with 2 risotto samples simultaneously, differing in MSG content and thus umami taste intensity, by PCA. First, samples will be presented in ascending concentration, with the best rated sample (forced choice) from the previous round, and the next concentration. This will be replicated in descending order. Based on these individual outcomes, umami taste intensities of the ad libitum test meals will be calculated per participant.; Other: Ad libitum risotto test meal; During the ad libitum test meal, participants will be presented with 1200 grams of risotto with either high-, low-, or optimum umami taste intensity.
Experimental: high umami taste intensity; The high umami intensity meal will have a taste intensity corresponding with a higher than ideal than the MSG concentration in the sample that came out as 'winner' by forced choice during the first test session in which umami taste preferences per individual will be assessed by hedonic mapping (PCA). The palatability ratings of the higher than ideal will correspond to the palatability ratings of the lower than ideal condition.	Other: Hedonic mapping; During the first session, participants will be presented with 2 risotto samples simultaneously, differing in MSG content and thus umami taste intensity, by PCA. First, samples will be presented in ascending concentration, with the best rated sample (forced choice) from the previous round, and the next concentration. This will be replicated in descending order. Based on these individual outcomes, umami taste intensities of the ad libitum test meals will be calculated per participant.; Other: Ad libitum risotto test meal; During the ad libitum test meal, participants will be presented with 1200 grams of risotto with either high-, low-, or optimum umami taste intensity.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Difference in food intake from ad libitum test meal between taste intensity conditions	Difference in food intake in volume (grams) from the ad libitum test meal between the three (high-, low- and ideal) umami taste intensities.	Test session 2, 3 and 4 (week 2, 3 and 4)

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Difference in test meal liking between taste intensity conditions	Difference in test meal liking (VAS) between the three (high-, low- and ideal) umami taste intensities.	Test session 2, 3 and 4 (week 2, 3 and 4)
Absolute difference in umami taste intensity ratings of the ad libitum test meal between taste intensity conditions	Difference in absolute taste intensity ratings of the ad libitum test meal between the three (high-, low- and ideal) umami taste intensities. This will be rated after each lunch meal on a visual analogue scale (VAS).	Test session 2, 3 and 4 (week 2, 3 and 4)
Relative difference in umami taste intensity ratings of the ad libitum test meal between taste intensity conditions	Relative taste intensity ratings based on ranking. Participants will be asked to rank the three meals based on umami taste intensity after the 3rd lunch meal. Ranking will be used, with anchors "least intense" to "most intense".	Test session 4 (week 4)
Difference in water consumption during the ad libitum test meal between taste intensity conditions	Difference in water consumption in volume (grams) from the ad libitum test meal between the three (high-, low- and ideal) umami taste intensities	Test session 2, 3 and 4 (week 2, 3 and 4)
Difference in reported appetite and fullness ratings between the three conditions	Before and after the ad libitum test meals, appetite and fullness ratings of participants will be assessed on a Visual Analogue Scale (VAS). Differences of these rating between umami taste intensity conditions (low-, high- and ideal umami taste intensity) will be assessed. VAS 0-100 will be used, with anchors "Not at all" to "Extremely".	Test session 2, 3 and 4 (week 2, 3 and 4)
Difference in test meal liking between taste intensity conditions	Difference in test meal liking (VAS) between the three (high-, low- and ideal) umami taste intensities. VAS 0-100 will be used, with anchors "Not tasty at all" to "Extremely tasty".	Test session 2, 3 and 4 (week 2, 3 and 4)
Habitual taste exposure	Habitual taste exposure will be measured with a food frequency questionnaire (tasteFFQ) specifically designed to assess relative food intake based on taste cluster. Individual optimum umami intensity will be compared to habitual dietary taste exposure to the salt, umami and fat taste cluster, as well as to the intake of umami tasting food items. Participants will fill in the tasteFFQ directly after the first (hedonic mapping session) visit. The tasteFFQ inquires average daily food intake, measured with a reference period of the previous four weeks.	Participants will fill in the TasteFFQ directly after the first visit (hedonic mapping). The TasteFFQ captures average daily food intake over the previous four weeks (so food intake prior to study enrollment).

Collaborators and Investigators

• Sponsor: Wageningen University
• Investigators: Principal Investigator: Monica Mars, PhD, WUR; Principal Investigator: Ciaran Forde, PhD, Wageningen University

Publications and helpful links

General Publications

• Masic U, Yeomans MR. Umami flavor enhances appetite but also increases satiety. Am J Clin Nutr. 2014 Aug;100(2):532-8. doi: 10.3945/ajcn.113.080929. Epub 2014 Jun 18.
• Jayasena DD, Kang T, Wijayasekara KN, Jo C. Innovative Application of Cold Plasma Technology in Meat and Its Products. Food Sci Anim Resour. 2023 Nov;43(6):1087-1110. doi: 10.5851/kosfa.2023.e31. Epub 2023 Nov 1.
• Masic U, Yeomans MR. Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation. J Nutr Sci. 2014 Aug 13;3:e15. doi: 10.1017/jns.2014.15. eCollection 2014.
• Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Effect of salt intensity in soup on ad libitum intake and on subsequent food choice. Appetite. 2012 Feb;58(1):48-55. doi: 10.1016/j.appet.2011.09.001. Epub 2011 Sep 29.
• Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, Graaf Cd. Both longer oral sensory exposure to and higher intensity of saltiness decrease ad libitum food intake in healthy normal-weight men. J Nutr. 2011 Dec;141(12):2242-8. doi: 10.3945/jn.111.143867. Epub 2011 Nov 2.
• Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption. Chem Senses. 2010 Nov;35(9):789-99. doi: 10.1093/chemse/bjq077. Epub 2010 Aug 12.
• Sorensen LB, Moller P, Flint A, Martens M, Raben A. Effect of sensory perception of foods on appetite and food intake: a review of studies on humans. Int J Obes Relat Metab Disord. 2003 Oct;27(10):1152-66. doi: 10.1038/sj.ijo.0802391.
• Forde, C. G. (2016). Flavor perception and satiation. In Flavor (pp. 251-276). Woodhead Publishing

Study record dates

Study Major Dates

• Study Start (Actual): September 15, 2025
• Primary Completion (Actual): October 21, 2025
• Study Completion (Actual): October 21, 2025

Study Registration Dates

• First Submitted: December 3, 2025
• First Submitted That Met QC Criteria: February 16, 2026
• First Posted (Actual): February 19, 2026

Study Record Updates

• Last Update Posted (Actual): February 19, 2026
• Last Update Submitted That Met QC Criteria: February 16, 2026
• Last Verified: December 1, 2025

More Information

Terms related to this study

• Keywords: PCA; palatability; food intake; MSG; ad libitum; umami; savoury; taste intensity; hedonic mapping
• Other Study ID Numbers: NL51747.081.14 OptUmami Study

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: YES
• IPD Plan Description: Individual study participant data will be shared after anonymization upon study publication in an open data repository (e.g. DANS or Yoda).

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No