The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste

This study examined the effects of calcium di-glutamate (CDG) supplementation on the sensory and hedonic characteristics of chicken broth. Thirty-four normal weight men and women aged 20–35 years tasted 12 soups containing 4 different concentrations of sodium chloride (.16%, .53%, .85%, and 1.7% w/w) and three concentrations of CDG (0%, .17%, and .33% w/w). Participants tasted all the soups twice over 2 days and used computer-administered visual analog scales to record taste intensity and hedonic ratings. Soups were presented in random order, at least 3 min apart to allow for taste ratings and mouth rinsing. Data were analyzed using repeated measures analysis of variance. Response surface methodology (RSM) was used to determine the hedonic optima for sodium chloride and CDG. Results indicated that CDG could partly replace sodium chloride at constant levels of liking and pleasantness. These data provide evidence that lower sodium broths can be made more palatable with CDG supplementation.

► Chicken broths can be more palatable with calcium di-glutamate supplementation.
► Preference for low sodium chicken broths can be enhanced with calcium di-glutamate.
► Consumers can benefit from calcium di-glutamate supplementation in chicken broth.