The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation

Background: Mushroom presents a potential natural alternative to Monosodium Glutamate (MSG) as food flavoring, as it imparts a similar umami taste and offering health benefits when incorporated into food products. This study aimed to determine the type of mushrooms used in seasoning products in Malaysia, investigate perceptions, and evaluate sensory acceptance in vegetable soup. Methods: A three months cross-sectional investigation was conducted in Malaysia from August to October ۲۰۲۳. Phase one: a market survey on online platforms and physical stores using a self-developed market survey form (n=۲۲); Phase two: a consumer survey using an adapted survey form (n=۱۶۶); Phase three: sensory evaluation of vegetable soup containing mushroom seasoning (n=۵۱). Data was analysed using IBM Statistical Package for the Social Sciences (SPSS) version ۲۶.۰. Results: Twenty-two brands of mushroom seasoning products were found in the Malaysian market, predominantly containing shiitake mushrooms (Lentinula edodes). The majority of consumers (۶۹.۳%) were aware of mushroom seasoning products via family, peers, and electronic media. The most preferred buying platforms were supermarkets (۸۳.۷%) and grocery stores (۵۳.۰%). Key drivers for purchasing were good taste (۶۹.۳%) and replacing MSG (۶۰.۸%), while price (۶۳.۳%), have certification (۶۱.۴%), and taste (۵۸.۴%) were key priorities when choosing products. Notably, most consumers had never used mushroom seasoning (۷۵.۹%) and expressed interest in trying it (۹۲.۸%). Sensory evaluation showed a high acceptance of mushroom seasoning in vegetable soup (mean score≥۵.۰), with no significant difference (p>۰.۰۵) compared to MSG. Furthermore, various ethnicities demonstrated the highest level of acceptance towards different samples. Conclusion: Mushroom seasoning is highly acceptable to Malaysian consumers and has the potential to replace MSG as a food flavoring. More scientific evidence is needed to validate the comparative flavors and benefits of mushroom seasoning as a healthier alternative, and investigations into suitable natural food flavorings should be conducted to ensure health. DOI: ۱۰.۱۸۵۰۲/jfqhc.۱۱.۴.۱۷۴۴۳

کلیدواژه ها:

Shiitake mushrooms ، Sodium Glutamate ، Food Additives ، Surveys and Questionnaires