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.