Umami Taste Intensity and ad Libitum Meal Intake

During the first session, participants will be presented with risotto samples differing in MSG content and thus umami taste intensity, assigned based on Booth's method (Booth et al., 1983). Based on these individual ratings, umami taste intensities of the ad libitum test meals will be calculated per participant.

During the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity.