Sensory Perception and Pleasantness of Sodium-Reduced Soup Reformulated with Potassium Chloride and Monosodium Glutamate

Reducing sodium in foods presents a sensory challenge because sodium chloride directly contributes to saltiness perception and pleasantness. Partial replacement with potassium chloride (KCl) and monosodium glutamate (MSG) may preserve sensory quality, although expectation-based responses and in-mouth perception can differ. This study integrated an expectation-based choice task with sensory evaluation to examine responses to sodium-reduced soup reformulations among young adults. A total of 211 Malaysian participants completed a choice-based conjoint task assessing how sodium content, flavor, price, and additive cues shaped pre-tasting expectations, followed by in-person sensory evaluation of reformulated soups. Saltiness perception was measured using the generalized Labeled Magnitude Scale, and pleasantness using the Labeled Affective Magnitude scale. Expectation-based evaluations were influenced primarily by flavor, absolute sodium content, and price, whereas additive cues had smaller effects. Direct sensory testing showed nonlinear saltiness-pleasantness relationships, with moderate saltiness formulations containing KCl and MSG producing higher pleasantness than low or high levels.