Impact of IMP and GMP Addition on the Flavor Enhancement of Seaweed Seasoning

Abstract

This study evaluated the impact of inosine monophosphate (IMP) and guanosine monophosphate (GMP) as flavor enhancers in seaweed-based seasonings for extruded snacks. Three seasoning formulations were prepared: a control sample (0% IMP and GMP) and two experimental samples with 5% and 10% IMP and GMP, respectively. Sensory analyses, including a JAR test, nine-point hedonic scale, and ranking test, were conducted with 50 panelists to assess flavor intensity, aroma, taste, and overall acceptance. Statistical analysis methods such as ANOVA, Kruskal-Wallis, and Friedman tests were employed to evaluate differences in consumer preferences across samples. Results indicated that while IMP and GMP enhanced umami intensity and improved sensory appeal, the differences in flavor, aroma, and overall liking were not statistically significant (p > 0.05). The 5% IMP and GMP sample achieved the highest preference in the ranking test, suggesting it offered the most balanced flavor profile, whereas the 10% IMP and GMP sample had a more intense umami taste that some panelists found overwhelming. These findings highlight the potential of IMP and GMP to improve seasoning acceptability, particularly when used at moderate concentrations. Future research should explore the use of semi-trained panelists and other flavor enhancers to refine formulations and ensure broader consumer appeal. These results highlight the potential of IMP and GMP to improve snack seasoning acceptability and align with health-conscious product development goals.