<i>Wolffia</i> Protein Extract as a Potential Natural Umami Enhancer for Salt Reduction: Consumer Perception in a Plant-based Soup Model

Abstract With growing concerns over excessive sodium intake, natural umami-enhancing ingredients are being explored as strategies to reduce salt while maintaining taste. This study evaluated consumers' perceptions of a plant-based soup formulated with Wolffia protein (WP) extract as a potential plant-based flavour-enhancing ingredient. WP extract was incorporated in the plant-based soup model at levels of 0% to 2.5% and assessed by 150 consumers using 2-AFC pair preference (consumer rejection threshold), sensory liking, Just-About-Right (JAR), and purchase intention. Monosodium glutamate was included as a reference, with salt content fixed at 0.5%. Results indicated that the 0.5% WP did not differ significantly from the control in overall liking (p &amp;gt; 0.05), whereas levels above 1.5% significantly reduced liking (p &amp;lt; 0.05). No rejection threshold was identified. Increasing WP enhanced perceived umami and saltiness. Purchase intention decreased with higher WP levels but improved significantly after consumers were informed of its plant-based and functional benefits.